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ROASTED ROOT VEGETABLES

ROASTED ROOT VEGGIES_

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I would have to say that one of the staple foods on rotation in my kitchen is roasted veggies. I make them in bulk every week and I love the way the natural sugars in the veggies come to the surface.

They sweet potatoes taste more like a dessert or pie and they are such good carbohydrates. I keep any left overs to add with protein to a brown rice or quinoa bowl the next day for lunch.

And they are great warm as a side or even at room temperature. The trick is to not overcrowd them when you cook them.

I hope you enjoy them as much as we do

xxx Chef MM

ROASTED ROOT VEGETABLES






US (Imperial)


Print Ingredients

4-6 Red potatoes – skin on cut into chunks

1 fennel bulb- core removed and cut into chunks

3 orange sweet potatoes – skin on cut into chunks

2 white sweet potatoes – skin on cut into chunks

2 medium red onions – cut into slivers

6 carrots- cut into chunks

Olive oil

1 ½ TBS whole grain Dijon mustard

2 TBS Herb de Provence

3-4 stalks of fresh rosemary chopped

1 TBS brown sugar (optional but yummy)

Coarse salt and black pepper



Instructions

Preheat the oven to 400F

Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt & pepper. Massage all the veggies with your hands to coat.

Place the veggies onto 2 or 3 (****) foiled lined baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.

CHEF’S TIP
*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 8-10





EU (Metric)


Print Ingredients

4-6 Red potatoes – skin on cut into chunks

1 fennel bulb- core removed and cut into chunks

3 orange sweet potatoes – skin on cut into chunks

2 white sweet potatoes – skin on cut into chunks

2 medium red onions – cut into slivers

6 carrots- cut into chunks

Olive oil

1 ½ TBS whole grain Dijon mustard

2 TBS Herb de Provence

3-4 stalks of fresh rosemary chopped

1 TBS brown sugar (optional but yummy)

Coarse salt and black pepper



Instructions

Preheat the oven to 200 C

Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt & pepper. Massage all the veggies with your hands to coat.

Place the veggies onto 2 or 3 (****) foiled lined baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.

CHEF’S TIP
*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

SERVES 8-10




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