Roasted veggies is a favourite sidedish of ours. It’s adaptable to what’s seasonally available, and the leftovers can be used in soups or reheated as-is (great for breakfast, along with eggs and toast!).
Optional ingredients
-
Roasted blue Russian potatoes and garlic cloves, with chopped onion.
Kohlrabi: stems cut into bite-sized pieces; bulbs peeled and cut into bite-sized pieces.
- Potatoes: washed and cut.
- Carrots: washed and cut. (Real, fresh-picked carrots do not need to be pealed. There’s a lot of nutritional goodness in those skins!)
- Beets: bulbs peeled and cut. (The stems are also edible and can be added. Greens should be lightly steamed separately.)
- Garlic cloves: peeled and left whole. (They lose their garlic edge and taste super creamy: have been mistaken for parsnips.)
- Onions: peeled and left whole, or halved/quartered.
Recipe
- Place vegetables into a large baking dish.
- Drizzle olive oil, sprinkle salt and pepper (and chopped thyme, if I have any) and shake the dish so the vegetables won’t stick to the bottom.
- Cover the pan and bake it for an hour at 350-degree, until vegetables can be stuck with a fork.