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.
I love the way the natural sugars in the veggies come to the surface.
The sweet potatoes taste more like a dessert or pie and they are such good carbohydrates. I keep any leftovers 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
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/ 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.
Serves 8-10
Notes
*****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.
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