Roasted Roots | Sequatchie Cove Farm

Don’t give those radishes away.  Maybe you are tired of having them in a salad, but have you tried them roasted in the oven?  These roasted root vegetables are a staple at our house.  Of course everyone has their own particular method for roasting vegetables in the oven.  Time and temperature can varry greatly depending on your preferences, but I’ll share my favorite way…

Ingredients:

• 4 Red Potatoes
• 1 bunch of radishes, trimmed
• 3-4 medium beets
• (And any other root vegetables you may have.  Onions are also nice to add.)

Method:

Clean and cut root vegetables into medium-sized cubes or wedges.  Mix them all together on a large baking sheet (with at least  1/2 inch-high sides) or glass baking dish.  Toss with enough olive oil to coat vegetables.  Sprinkle generously with course sea salt and freshly chopped herbs* and bake in a 425 degree preheated oven for about an hour, or until crispy on the edges.

*If using Sorrel or Mint, add herbs as a garnish after baking to get the most flavor.

Filed under: Seasonal Food Recipes on June 10th, 2009 |