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Sunday, November 27, 2005

Roasted Root Vegetables

Here's another recipe that will warm up your house when it's cold.


1 large rutabaga
12 medium parsnips
8 medium turnips
4 medium onions
Kosher Salt
Black Pepper
Dried Rosemary
Canola Oil


1) Peel Rutabaga. Puncture it with a fork numerous times. Microwave it for about 4 minutes. Then chop it into bite-sized cubes. (If you want a workout, you can try chopping it without the pre-microwaving)
2) Peel parsnips and slice into bite-sized pieces.
3) Peel and quarter the onions.
4) Wash (but don't peel) the turnips and chop them into bite-sized pieces.
5) Generously coat a 10 X 15 baking pan with canola oil. Add rutabaga, parsnips, turnips, and onions. Add a little more oil and a bunch of salt. Stir.
6) Bake in oven at 350 for about an hour and a half. (Check on the vegetables, stirring and potentially adding oil, every half hour or so).
7) Generously season with rosemary, pepper, and additional salt. Bake for another hour / hour and a half until the rutabaga is soft and everything else is nicely carmelized.


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