Roasted Root Vegetables
Roasted Root Veggies are a favorite at our house. I’ve been making them for many years, varying the vegetables I use based on the vegetables I’m in the mood for, or else whatever I have in my refrigerator at the time. I made this the first time for Rosh Hashanah, because root vegetables are so fresh and abundant in the fall. The idea of vegetables with savory herbs was a brand new concept to me, but now I see this is very popular. My recipe is a fast and easy method for creating this entree. I make a lot and then we eat it all week, but the amount you make is up to you. Served with rice, quinoa, or buckwheat (groats or kasha), all of which are gluten free, this makes a great meal, and shows up very often on my Shabbos table. I paired them here with mushrooms, and then made sautéed string beans with garlic, and mashed turnips, so we would have a delicious assortment of gorgeous veggies. Not only are the vegetables delicious, they’re beautiful and very colorful. Betayavon!
- 12 carrots, scrubbed or peeled, ends removed, and then halved lengthwise
- 8 parsnips, peeled, ends removed, and halved lengthwise
- 3 Pounds Mushrooms, cleaned, trimmed, and halved
- Other options you may like: sweet potatoes, leeks, onions, fennel, or turnips
- 2 Tablespoons fresh or dried rosemary, or to taste. Substitute rubbed sage or thyme if you don’t like rosemary or a combination of these savory herbs is good
- 2 Teaspoons salt, or to taste
- Garlic cloves or garlic powder, optional
- Olive oil-enough to thinly cover bottom of roasting pan and then sprinkled throughout veggies, about 1/4 cup total in pan above
- Roasting pan
- Cutting board and knife
Preheat oven to 350. Scrub carrots (I use organic so I’ve finally stopped peeling them), remove the ends, and halve them lengthwise. I prefer the slimmer carrots because I find them easier to cut, but if the carrots you’re using are very thick, you may need to cut them into thirds or even fourths lengthwise. Follow the same exact procedure for the parsnips (which we refer to in my house as petishka, because that’s what my bubby always called them). You have to peel the petishka!
I added one pound of shitake mushrooms and two pounds of baby brown crimini to this batch of vegetables, which required checking and cleaning, trimming the ends, and then halving each mushroom. Remember I make a huge batch that we can eat all week (or at least a few days, because we love our veggies), but you can make whatever quantity suits your needs. Choose from the list of options above and add fennel, leeks,onions, turnips, and/or sweet potatoes, all of which taste great cooked this way with savory herbs. I was already using a lot of those ingredients in separate dishes this week, so I omitted them here.
Wash, check, chop or just use dried rosemary, according to how much you like rosemary, or one of the other options for savory herbs listed above, and sprinkle over and throughout the veggies. Drizzle olive oil on top of and throughout the vegetables, giving them a good stir so you scatter some oil and the herbs throughout.
Bake at 350, 45-50 minutes, or until desired tenderness. You may prefer them crunchy, but personally, I like them a bit caramelized, so I allow them to remain in the oven for at least an hour.