It’s still winter here. Honest.
Comfort food time.
Roasted vegetables are a good way to get in your food groups in a way that will keep you interested in maintaining your quotas. I don’t eat roasted vegetables as often as I should, but they’re a nice way to jazz up a regular plate of meat, side, side, and they’re as easy as Pie (he’s really easy, trust me). Plus stuff that has been sitting in your refrigerator for a little too long roasts just as well as the stuff you just bought.
Vegetables that roast well are things such as squash, zucchini, eggplant, onions, carrots, potatoes, and garlic.
I am also experimenting here with parsnips and turnip. You should also experiment. Try tomatoes, pears, greens … Just give ‘em all a good scrub first.
Preheat your oven to 400°F.
Cut up your vegetables (in this case, carrots, parsnips, rootabega, squash, onion, red pepper, and eggplant) into pieces of a good size – the kind of size you’d want looking at you on a plate.
Toss them in a roasting pan with olive oil, sea salt, pepper, and the dried herb of your choice (optional, but rosemary works well). Here I used whole black peppercorns.
Roast, tossing once or twice, for about an hour, until everything is shriveled, crispy, and tender. Serve hot with your meal. We had it with pork tenderloin. Turnips/rootabegas, by the way, need parboiling before roasting. They just cook so much slower than everything else. The vegetables are also good cold the next day. I plan to make a soup from the leftovers. Stay tuned for that recipe.