Wednesday, January 5, 2011

Simple Roasted Root Vegetables Recipe

This dish looks a little dark...intimidating, frankly...
However, it is so good!

I threw this together motivated to "roast" by this fall's articles and recipes in the magazine Mary Jane's Farm.  My recipe is very low-key...sweet and good.  Everyone stuffed themselves, even Strapping Young Lad, who initially was very suspicious (who can blame him...) about this dish.

I'm raving and sharing, because, well, if you're like us; I wasn't relishing another round of 3 pounds of steamed beets for supper (our beets in the garden did well this year!). Or carrots. And you can only do so much doctoring with cheese, until that is tiresome also.

Alright here it is:
Merry Mama's Sweet Roasted Root Vegetables

5 large carrots
1 med-large onion
1 sweet potato (and I threw in one lonely white potato that was on my counter)
1 hefty beet (or it's equivalent)
1/4 c olive oil
1/4 c white wine (a generous 1/4 c)
3 hefty tsp of minced garlic
sea salt and pepper to taste

Peel and chop all vegetables in your preferred form and layer in pan.  Just let the skin on the potato.  Mix the olive oil, white wine, garlic, and salt/pepper. Pour over the vegetables and toss to coat.

Cover with aluminum foil and bake at 350 degrees for an hour, turn it down to 300 degrees and bake for another hour.  Stir once.  Baking times will vary. Bake until soft.

If you're feeling generous, serve with a pat of butter.  The best vegetables I've had in a long time...try your own variation.


Oh,and if you'd like to know what Strapping Young Lad has been up to lately...

Looks like he strung up his favored croc/alligator...  Maybe he (the croc) needed a better view.  Looks uncomfortable...

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