We’ve been thoroughly enjoying our CSA boxes the last couple of weeks, but it does require some creativity to figure out how to use everything. I’m personally not a big fan of radishes or beets, so I needed to decide how to use these in a manner that we would all still enjoy them. I started thinking about how oven roasted changes the flavor of many veggies, so I decided to give it a try. I grabbed what root veggies I had on hand, but you can easily substitute whatever you have to create your own unique root veggie medley.
The results were quite delicious. The radishes had a more subtle flavor, but it’s the beets that won Munchkin’s vote as she enjoyed the different flavor and texture of roasted beets. We’ll be having this side again with the root veggies in this week’s box plus I plan on tossing in some sweet potatoes. Yum!
I wasn’t overly specific about my knife cuts as I like the rustic look of the different sizes of veggies. For the carrots, I cut the larger carrots into halves and then into smaller bite-sized pieces. Smaller carrots were just cut into smaller bite-sized pieces. I simply sliced the radishes and beets into rounds. Ideally, you’d have pretty much all the same size pieces for even cooking.
If you want a little more bite to your veggies, cook them a little less. If you like them really soft, you’ll want to cook them a little more. I prefer them to have a little bite, but still be soft.
Roasted Root Vegetable Medley Recipe
Ingredients:
- Root Veggies of Your Choice, washed, and cut to bite size
- Olive Oil
- Salt and Pepper, to taste
- Green Onions, chopped (optional)
- Garlic, diced (optional)
Directions:
- Preheat the oven to 400 degrees F.
- Put all the vegetables in a parchment lined baking dish. Season with salt and black pepper, drizzle generously with olive oil, and lightly toss/stir them to coat them evenly.
- Add garlic and/or green onions, if desired.
- Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 30-45 minutes.
- Serve the vegetables alone or as a side with your main dish. Yield depends completely on the number and amount of veggies you use.
- Root Veggies of Your Choice, washed, and cut to bite size
- Olive Oil
- Salt and Pepper, to taste
- Green Onions, chopped (optional)
- Garlic, diced (optional)
- Preheat the oven to 400 degrees F.
- Put all the vegetables in a parchment lined baking dish. Season with salt and black pepper, drizzle generously with olive oil, and lightly toss/stir them to coat them evenly.
- Add garlic and/or green onions, if desired.
- Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 30-45 minutes.
- Serve the vegetables alone or as a side with your main dish. Yield depends completely on the number and amount of veggies you use.
