I thought I'd post this yummy recipe to go along with my post yesterday about transitioning to fall foods. I saw today that my local farmer's market will have some root vegetables tomorrow. I'm pretty excited because I'm not really sure when it's going to start feeling like fall here in Louisiana. I'm very curious! I keep thinking, will it be warm like South Florida, or will it be like North Florida when I was attending UF. I do know it won't be like Williamsburg, VA. I'm a little sad that I'm going to miss the leaves change, but then I'm also VERY excited that I'm not going to be freezing on Halloween. :) Can you tell that I'm a south Floridian and I REALLY like my flip-flops!? LOL!
Anyway, here's a great recipe for roasting root vegetables. You really can use any veggies you'd like. That's what's SO great about cooking and baking. You can add or replace anything you wish. Love it! I hope you'll enjoy it!
Let me know how it turns out for you!
Roasted Root Vegetables
Prep Time: 10 minutes
Cooking Time: 25-35 minutes
Yield: 4-6 servings
1 sweet potato
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil (not extra virgin olive oil)
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes or until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.