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Roasted Country Roots

11/27/2017

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PictureCountry Roots
We're crazy about this root vegetables dish at our house, even having it for breakfast with fried eggs, although we also enjoy it for dinner with baked salmon.  This dish is good with sausage, too.  Almost any kind of root vegetable will do, including, all kinds of potatoes, yams, , parsnips, and carrots. (I leave the skin on the potatoes and carrots.) Baking time may vary so make this in plenty time and keep warm in the oven. 

Serves: 8 Serving size: 1 cup Preparation time: 20 minutes Roasting time: 90+ minutes
Ingredients
6 cups root vegetables, cubed
1/2 medium onion, sliced
1 or 2  bell peppers (red makes a       nice contrast), coarsely  chopped
3 medium garlic cloves, minced 
1/3 cup balsamic vinegar
3 tablespoons olive oil
​2 teaspoons sea salt
​1-2 teaspoons red chile powder
1/4 teaspoon fresh ground pepper
1 teaspoon paprika

Note: Can include parsnips, rutabaga, potatoes, carrots, etc. Yams and sweet potatoes cook faster than other root vegetables, so you might want to add them the last 30 minutes of roasting time.
If need Directions
1. Preheat oven to 425 degrees.
2. Prepare the vegetables and place the root vegetables (but not the onion and peppers) in a large, covered bowl. 
3. Combine the vinegar, oil, garlic, and spices in a small bowl, then pour over the vegetables.  Shake bowl until the vegetables are covered with the liquid.
4. Oil a 13" x 9" baking pan and pour vegetables into it, gently shaking to distribute equally. 
5. Bake in heated oven for 60 minutes. 
​6. With a spatula, mix up the roots and add the onions and peppers.
7. Bake another 30 minutes or so until the roots are easily pieced by a fork. If all the liquid has been absorbed before the roots are fully cook, add a little water before further baking.
8. Serve on a platter or in a bowl, and enjoy.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,
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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2