Farmhouse Roasted Root Veggies with Herb Oil
These Herb and Garlic Roasted Winter Root Vegetables provide a great introduction. Here in Copywriters’ Kitchen they were gobbled down by our most ardent vegetable hater.
Ingrédients
- Beets
- Turnips
- Celery root
- Potatoes—all varieties
- Carrots
- Extra virgin olive oil—2-3 tablespoons
- Garlic, crushed—at least two cloves
- Dried herbs: oregano, rosemary, thyme, crushed—2-3 teaspoons total
- Kosher salt and freshly ground pepper to taste
Méthode
- Preheat oven to 375 degrees.
- Peel vegetables. You may use a vegetable peeler for some thinner skinned vegetables, such as carrots and beets. Thicker skinned vegetables, such as celery root, require knife-paring.
- Cut vegetables into chunks—larger pieces for milder veggies such as carrots, and smaller for stronger flavored roots such as turnips and celery root.
- Toss vegetables into a large, shallow baking pan and drizzle with olive oil.
- Sprinkle chopped roots with garlic, herbs, salt and pepper. Toss to coat vegetables.
- Cover pan with aluminum foil.
- Slide pan into oven and bake for 20 minutes. Remove pan from oven. Using spatula, scoop and turn vegetables.
- Return pan to oven and bake uncovered for another 20 minutes or until vegetables are crisp and slightly crinkly. Serve while warm.