Fall and winter are the perfect time to roast root vegetables. Not only are they plentiful, but the weather has turned a bit cooler or downright cold as the case may be. Unlike summer, autumn is a great time to have the oven on for about an hour or so. That’s all it takes to roast a truckload of veggies ready for the week’s feasts. I cook one day a week, so popping a pan of veggies into the oven is an easy way to assure that I have plenty for grab and go lunches and dinners all week long.
Toss some salsa and shredded cheese onto the veggies and you are set for lunch. Top salad greens with a scoop of veggies and drizzled with balsamic vinegar and you are set with another lunch. The options are endless and pretty enough for company too.
To start, preheat your oven to 375 degrees.
Cut veggies into bite-sized cubes. Here I have potatoes, beets and carrots. Any root vegetable works great with this easy method. Put all into a bowl and drizzle with olive oil. Sprinkle with your favorite seasonings. Here I’ve used a mix of onion powder, sea salt, black pepper, roasted garlic, oregano and thyme.
Lay the veggies onto a large, foil lined baking sheet and space them into a single layer. If you don’t want your potatoes to get reddened by the beets, keep them separate until serving. Believe me, everything that those beets touch will turn red.
Roast for forty five minutes and then use a fork to test for firmness. Cook a little longer if desired. Can be eaten hot or cold. I like the veggies hot, but I have also taken them backpacking to eat them cold as well.This simple lunch is just greens topped with roasted veggies, drizzled with balsamic vinegar and sprinkled with grated Parmesan cheese. Easy, fast and filling.