Roasted Root Vegetables


| 11/28/2014 2:20:00 PM


Tags: recipes, Thanksgiving, Dede Ryan, Idaho,

Roasted Root Vegetables

As Thanksgiving Day winks at us, what a great time of year to celebrate root vegetables. Carrots this year have been particularly sweet and colorful. While I tend to focus on the a big turkey leg and dressing smothered in gravy, my vegan daughter loves the mashed potatoes (churched up with some vegetable stock and soy milk) and vegetables roasted to a crisp caramel-brown in the oven.

The recipe for roasted veggies is below. It’s the most unfussy dish you will ever throw in a pan. Key ingredients can vary depending on which are your favorites and which look best in the store. Or, if you're really lucky, which grew best in your garden. Carrots, sweet potatoes and onions all tend to be low priced this time of year.

If you read my earlier blog post about potting up rosemary and wintering it in a sunny window, here's a photo of my rosemary which is doing very well so far. That’s what I’ve used in the recipe below.

Roasted Root Vegetables Recipe

Ingredients:




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