Tuesday, July 13, 2010

Roasted Root Veggies- July Recipe of the Month

With farmers markets in full swing everywhere, here is a great recipe for all of those wonderful root veggies you've picked up or will soon have on hand. This recipe can be adapted to ANY root veggies + squashes that you may find. It's very versatile all year long. It might be a little toasty on a hot day to have the oven running, but you can also try these on the grill, wrapped in several layers of heavy-duty foil.

Consider how many you will be feeding and whether or not it would be nice to have leftovers for lunch the next day to determine how much of everything you want.

Ingredients: (for 2)

4 small red potatoes (fingerlings are also a good option)
1 medium sweet potato
2-3 carrots
3-4 small beets
3-4 small hakurei turnips (small, white turnips)
3-4 cloves of garlic (the more the better!)
1 large red onion
1 delicata squash (or other squash type)
olive oil
rosemary sprigs

Cut all of the veggies into small, bite-size chunks, toss with salt, pepper, rosemary and enough olive oil to coat them. Spread out on a baking sheet covered with parchment paper. Bake at 400 for 45 minutes, or until veggies are fork-tender. Enjoy!

This makes a perfect side for Thanksgiving or Christmas dinner as well.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032