By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
Roasted roots are quick and easy to make and taste delicious and sweet every time. Today, I made a quick batch of roasted roots with rainbow carrots, radishes, and sweet potatoes. After gently tossing the roots in organic extra virgin olive with freshly ground basil and oregano, I roasted them for about 20 minutes (turning after 10) in a pre-heated 475 degree oven.
Excerpt from A New View of Healthy Eating
Sweet & Rich Roasted Roots
Roasted roots are beautiful, flavorful, and sweet, as well as a rich, colorful complement to any meal. The roasting culinary technique is a dry heat cooking method that intensifies and concentrates the flavor of vegetables. When roasted properly, the natural sugars in the vegetables brown or caramelize to create a deep, rich flavor. When visiting your farmers’ market, buy a few roots even if you don’t recognize them, and roast them with this simple, quick culinary technique. Enjoy roasted roots as a side dish, to create soup, with hummus, or in a raw kale salad or veggie wrap.
- 10-12 of your favorite roots: carrots, sweet potatoes, parsnips, golden beets, red beets, and radishes
- Approximately ¼ cup organic extra virgin olive oil
- 3 tbsp dry herbs (Choose a few: basil, marjoram, oregano, rosemary, sage, or thyme)
- ½ tsp sea salt
- Pre-heat oven to 475 degrees F.
- Scrub roots under running water to clean the outside.
- Let sit for about 10 minutes to dry.
- Slice roots into even, bite-size pieces.
- Mix olive oil, herbs, and sea salt in a bowl to make the dressing.
- Add root vegetables to the bowl and toss to evenly coat with the dressing.
- Carefully lay the roots on parchment paper in a heavy-duty flat baking sheet pan. Place roots flat side down in a single layer, making sure the vegetables do not touch.
- Place baking sheet on the middle rack of the oven.
- Roast roots in the oven for about 20 minutes, then turn vegetables.
- Cook another 15 minutes, until fork tender.
- Plate vegetables. Finish with a drizzle of olive oil.
“In my public and private hands-on cooking classes, I encourage participants to experiment with different herbs and spices for roasted roots. A fun way to intuitively choose herbs is to close your eyes, smell different herbs, and intuitively decide which to use when flavoring the root vegetables. Have fun and be creative.”
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