Tuesday, June 28, 2011

Roasted Root Veggies

I have always wanted to try root veggies.  You know, stuff like parsnips and turnips but never knew what to use them for.  I thought roasting them would be the easiest way.  It made a LOT of veggies and I'm so glad I finally bit the bullet.  It made the house smell like Thanksgiving.  I know not all of the veggies were root but most were so pfft!  ;-)


If you want to give it a try, click here for the printable recipe!

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7 comments:

  1. I've never eaten turnips or parsnips. I'm not sure I've even seen them in our grocery store a lot. I think they must like cooler soil than we have here. That looks so good! What herbs did you use? In my new raised garden (my first garden ever!) I have basil, parsley and chives growing.

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  2. Heather- They are really yummy!

    Missy- I used basil, parsley, oregano and thyme. I'm using the last of them tonight in a whole wheat veggie alfredo. Sooo yummy! The parsnips look like white carrots I would assume they could grow under the same conditions. (?) You could sub any root veggies for those if they don't grow in your area. It's a versatile recipe that you can use pretty much anything and adjust based on how dense the veggies are. I might just make those for Thanksgiving!

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  3. Hi Mrs., it's a_belle (annie) from Spark (Long MIA from Spark, I know...but I love to follow you here!) Anyway, I'm still learning how to navigate this and can't figure out how to send you a message, but I wanted to know if you have ever tried the bodybugg? I've got one on order and it arrives Friday. My sis has had success with it in terms of fine tuning her food. She eats well and exercises a load, but the scale didn't move much each week so she tried it and it has been good for her these last few weeks. Anyhow - just curious if you have used it or had opinions about it?

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  4. Hey Annie! You can always drop me a SP mail or email me at mrs at successalongtheweigh dot com. I've seen a lot of people love the BodyBugg but I can't vouch for it personally. I've spent 13 years building up my database with Fitday.com so I likely won't change that (I don't track at SP) and I love my Timex HRM (the one in my Amazon store tab) There's a similar one called Fit Bit too that you might want to look into if you're considering it. Both have monthly fees I think which is why cheapo here will likely never do it! ;-)

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  5. I bet this would be a BIG hit for a holiday meal!

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  6. hi - we love doing roasted root vegetables - although how I do them has evolved - originally I used a whole lot more olive oil - now it is a light drizzle - and my husband agrees they taste better without the excess oil we would throw out afterwards.

    I always make extra veggies when we do this as the left overs are wonderful - especially put into an egg white omelet next morning


    typically I use some combination of ..... onions, celery, peppers, parsnips, white turnip, rutebaga, carrots, sweet potatoes, squash, zucchini, garlic (LOTS), seasonings get adjusted to the mood I am in - but a little drizzle of olive oil, and a little drizzle of balsalmic vinegar - no more upending the bottle!! Summer - likely fresh rosemary, chives, basil from garden - otherwise - well the only spices I cook with are from Epicure as I sell them (not meant to be a plug for business)

    I have also thrown jicama into the mix with great results.

    And while celery, peppers and zucchini are not technically a root vegetable they really add a nice flavor and I just don't put them in for the whole cooking time

    I even even tossed in a leftover tomato or two - especially if things are looking dry

    hmmm - wonder if my hubbie feels like chopping veggies this weekend to make roasted root veggies with supper

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