Easy Healthy Diet Recipe: Roasted Root Vegetables

Roasted Root VegetablesRoasting enhances and concentrates the flavor of root vegetables healthy recipes. The natural sugars in the root crops are caramelized and turn the vegetables into sumptuous side  easy healthy recipes dishes. In this healthy recipe adapted from Dining with the Duchess by the Duchess of York, potatoes, sweet potatoes, carrots, parsnips and onions are tossed in olive oil and seasoned with chicken stock, garlic, thyme, salt, and pepper. Spread the root vegetables in a single layer on the roasting pan with adequate spaces in between them so they roast properly. If the vegetables are too crowded in the pan, they will steam instead of roast.

Roasted root vegetables are very healthy and nutritious, packed with vitamins and minerals. They make a colorful and flavorful side dish to meats, seafood and fish dishes. They also make a delicious vegetarian fare and can be enjoyed on their own as a snack or appetizer in lieu of salad. Roasted root vegetables are especially ideal during the cold winter months for a hearty and warming dish that gives you energy and comfort. You can also include other root vegetables in this recipe aside form the ones mentioned here. Other root vegetables great for roasting include beets, celeriac or celery root, radish, turnip, and rutabaga. If you have a vegetable garden, this recipe is a great way to showcase all your root crops in one dish.

Ingredients: 1 tablespoon olive oil, ¾ lb. potatoes, 1 large sweet potato (cut into chunks), 4 carrots (cut into chunks), 2 parsnips (peeled and cut into chunks), 2 onions (cut into chunks), ½ cup chicken stock, 2 garlic cloves (minced), ½ teaspoon dried thyme leaves, ½ teaspoon sea salt, ¼ teaspoon freshly ground pepper

Preparation Instructions: Roasted Root Vegetables Recipe

Preheat the oven to 400 degrees F. Pour the oil into a roasting pan and heat the oil in the oven for 5 minutes. Add the potatoes, sweet potato, carrots, parsnips, and onions. In a small bowl stir together the stock, garlic, thyme, salt, and pepper. Pour this mixture over the vegetables, then toss to coat. Roast in the oven for 45 minutes, or until the vegetables are tender.

The vegetables might not cook at the same time so it is best if their sizes are about the same or uniform. You can cut larger pieces to have the same size as the smaller pieces of vegetables. Wash the vegetables well before roasting and pat them dry. Halfway through the roasting time, check on the vegetables to see how they are doing and toss them quickly, redistributing the pieces to make sure that they cook evenly.

Source: www.gourmandia.com

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