La vie est belle !

SoCS — Roasted root vegetables

It is beginning to feel like Autumn here (finally!) This means that I am thinking of a pan of delicious “Roasted Root Vegetables.” Thank you very much, Linda, for making me hungry for these! In case anyone would like to join me, here’s how I usually do them:

Absolutely necessary:

1 onion, cut into nice little half-moons

One or more of the following, cut into cubes of about the same size:

rutabaga

sweet potato

parsnip

carrot

potato (I like yukon gold, or for some interesting color, a purple one)

golden beet (red ones are good too, but they bleed all over everything)

 

Then, add any of these non-root vegetables if you like them:

brussels sprouts

broccoli

cauliflower (especially the fancy-colored ones!)

Put all the diced vegetables in a glass baking pan. Add salt, pepper and any herbs you like, dried or fresh. I use one of Penzey’s blends, whichever one smells good to me at the time. Drizzle them with olive oil and toss them. Bake at around 400ºF for 25 min or until they are tender (it depends on how big your cubes are!) 

 

Sometimes I just want sweet potatoes, though, and my favorite way to cook them is cubed up and roasted, tossed with olive oil and a little of this delicious spice called “Tsardust.” (also from Penzeys. I swear I am not getting paid to advertise for them!) I wish I at least had a picture of these vegetables for you, but alas, I do not. At least not today. Maybe in the future. I wish I had a dish of them right now, but I don’t. I wish I could transmit the smell of them to you right after they come out of the oven! It smells like Autumn. Just use your imagination!

à bientôt, chers lecteurs!

 

 

This post is part of Linda G Hill’s “Stream of Consciousness Saturday”  — Click and read, click and join in! Your Friday prompt for Stream of Consciousness Saturday is: “route/root.”  Use one, use both, use them as they are, or add something to them. Have fun!

 

 

 

 

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