October 16, 2012 October 16, 2012/ Morgan Eccleston
I think I need to make a category for just “methods” of cooking things. Little formulas or something. Most people I know use recipes as such anyway. But I like to break out the basics and show how wonderful a simple thing can be.
For instance – root vegetables. We are all used to the basic carrots and potatoes but what about parsnips?
(It’s a 15 second video! And its the only thing I can think every time I see a parsnip.)
What about BEETS?! Beets are freaking magic. They taste AMAZING when roasted. Like candy. What about throwing in some sweet potatoes?
On the coloring page/downloadable recipe I drew out the various roots we tried but there are even more. Challenge yourself to try out something new. Figure out WTF a parsnip is. (We loved it!) Conquer your fear of beets. (Because I’m going to do more with them and you’ll be sorry if you don’t.) And find out just how exciting food can be when you prepare it simply and let the natural flavors shine!
Click here to download the Lil Roasted Root Veggies Recipe and Coloring Page!
Lil Roasted Root Veggies
As many root veggies as you want! (Our favorites are beets, yukon gold potatoes, carrots, sweet potatoes and parsnips. Try new ones and see what you like! You can also roast turnips, celeriac, rutabagas and sunchokes.)
Salt, to taste
Pepper, to taste
- Preheat oven to 350º
- Wash, peel and chop vegetables into 1/2″- 1″ cubes (no need to get the ruler out here and be perfect! Just cut into the same size and approximately same shapes. I love the little cubes!)
- Put veggies onto a parchment lined baking sheet. Sprinkle with a bit of salt and pepper. Better to go with less at first than over salt.
- Roast for 30 minutes.
- Stir the veggies and return to the oven.
- Turn up the heat to 425º and roast for 10-15 minutes longer. (Until slightly caramelized.) Check early if you think they are cooking too fast. Smaller cubes will cook faster and you don’t want everything burnt!
October 16, 2012/ Morgan Eccleston/