Roasted Root Veggies

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.

ready for the oven

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. 🙂

3 thoughts on “Roasted Root Veggies

  1. Cannot believe you just found this last year. I’m love to turn them into a salad. Take your roasted beets and carrots, you can even have parsnips or onions, serve on a bed of greens with a simple vinegar dressing (I like balsamic vinegar with a splash on honey (aka bee’s barf) a dash of salt and pepper and just a bit of oil. Oh and if you like, get some creamy goat cheese to go with it. Nnot a fan of the goat, try a sharp cheese!


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