Saturday, November 6, 2010

Roasting Your Roots

Bring out the early flavor of autumn's root vegetables.

Root vegetables are one of fall's best bargains, and they're deliciously versatile, especially when roasted.  Stock up on carrots, potatoes, onions and garlic - not to mention parsnips, beets and turnips - for flavorful side dishes and tasty additions to salads, pastas and risottos.

To roast root vegetables, peel and cut into uniformly-sized chunks (one-inch cubes are ideal) and spread out on a foil or parchment-lined rimmed baking sheet.  Drizzle lightly with olive oil, sprinkle with salt and pepper and stir to make sure vegetables are evenly seasoned.

Roast at 400 degrees F stirring every 15 minutes.  Vegetables are done when they're lightly browned on the outside and tender inside when pierced with a fork (about 35 to 45 minutes, depending on the size).  Make a large batch on the weekend and store in containers; then you can enjoy the rich flavor of seasonal produce in different dishes throughout the week.

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