Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric. This recipe is more straight-forward, using just a splash of balsamic vinegar and a few garden herbs that might be starting to push through the warming soil. Pair this with a sautéed chicken breast or local pork chop and you’ve got a hearty, filling meal.
- 6 cups peeled and roughly chopped root vegetables (any combination of carrots, potatoes, sweet potatoes, sun chokes, rutabagas, turnips, onions, winter squash, beets, even radishes will do)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. each fresh rosemary, thyme and/or oregano, removed from stems and chopped small
- Heat oven to 400 F.
- Add vegetables, oil, vinegar, salt, pepper and herbs to large bowl. Mix well.
- Spread coated veggies onto two baking trays.
- Cook for 40-50 minutes, stirring halfway through. Cook until veggies are soft but not burned. Serve hot.