Last year, Sweet Baboo and I discovered roasted root vegetables. Their crusty, golden, caramelized edges and buttery-soft interiors were such a hit that when we get more from the store, it’s difficult to picture them in any other recipe. Why mess with perfection? They’re also really simple to make.
First, peel your root vegetables. Our favourites are carrots and beets.
Cut the vegetables into two-bite pieces. Sprinkle a small amount of salt (this is essential – it macerates the vegetables and allows them to brown more easily), a good dose of freshly ground black pepper and 1 Tbsp of olive oil in a resealable container along with the vegetable pieces. Shake the sealed container really well. Open the container and pour the bounty onto a prepared baking sheet.
Set the oven to 350 degrees Fahrenheit and let the vegetables stew merrily inside for about an hour. In this time, the smell of the whole house is transformed. Oh, the anticipation!
This picture doesn’t do the carrots and beets justice. Try them – there’s nothing quite like them and I bet you can’t stop at just one. 🙂