This time of year, I like to make (and my husband enjoys eating) hearty and savory meat dishes. I've paired these meat dishes with all different types of sides and have found that roasted root
vegetables comes up a winner every single time. Not only does this pan reflect the colors of fall, the vegetables used are also some of the most notable flavors of fall. Root vegetables, like carrots, sweet potatoes and parsnips, are best when enjoyed as warm and soothing dishes during the chilly, blustery autumn months.
I often choose 3 to 4 of my favorite
root vegetables and roast them with garlic and just a handful of savory seasonings. This process is simple but the flavor just absolutely delivers. Some recipes may ask you to peel root vegetables, but I typically don't peel
them; leaving the skins on adds extra fiber to your diet, gives the veggies better texture and makes
for a more beautiful presentation. Don't care for some of the root
vegetables I've chosen? Swap them out for others you like best. You could also try turnips, most squash, your favorite potato, or even broccoli or cauliflower.
Ingredients needed:
- 3 - 4 sweet potatoes, chopped into large chunks
- 2 - 5 large carrots, chopped into large chunks
- 3 - 4 parsnips, chopped into large chunks
- 1/2 sweet onion, chopped into 1 inch pieces
- 4 large garlic cloves, roughly chopped (or 1 & 1/2 Tablespoons packed pre-minced garlic)
- *2 - 3 sprigs of rosemary, chopped into 1 inch sections
- *6 - 10 leaves fresh basil, chiffonade
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 Tablespoon (1/4 cup) olive oil
*If
fresh herbs are NOT available, NO problem! You can substitute about 1 - 2 teaspoons each of Italian seasoning and dry basil instead of fresh basil and rosemary.
Chop &
Coat: Pre-heat oven to 450 degrees. Thoroughly
wash root vegetables but leave the skins on. Chop vegetables
into large chunks (about 1/2 inch thick) and place into a large mixing bowl. Chop
onions into 1 inch chunks, breaking sections apart and spreading on top
of root vegetables. Add the herbs (fresh or dry), garlic,
salt, pepper and olive oil and fold the mixture together until the
vegetables and onions are coated evenly.
Spread into Pan: Spread vegetables
evenly into 13"x9" baking dish. Cover with foil and place in your 450
degree oven, centering the pan in the middle of the bottom rack. Roast for 30 - 40
minutes, stirring vegetables around every 10 minutes to prevent burning.
*Tip: Move bottom oven rack up one space from the lowest setting - this helps to prevent vegetables from over cooking or burning.
I served these root veggies with my Crock Pot BBQ Chicken Thighs!
Serve Vegetables: At the 30 minute mark,
check vegetables for doneness by poking one of the largest pieces with a
knife or fork. If the knife/fork slides right in and the piece breaks apart
easily, your vegetables are finished!
What's your favorite fall side dish?
I would love to hear about it!
I would love to hear about it!
Share your stories (and photos if you have them!) with me at
Email me! thatbusygirllife@gmail.com
Follow me on Twitter! @thatbusygirl
Brought to you by That Busy Girl!
No comments:
Post a Comment