02
Feb
10

Root for the tubers!

In keeping with my strong-held philosophy to only cook what’s in season and sustainable, I thought I’d share one of my favorite winter vegetable medleys – Roasted Root Vegetables! I think at times we get so caught up on the nouveau concepts in cooking that we forget how beautiful something simple and rustic can be. There are no emulsions, or foams, or confits with this recipe… just simple roasted roots! They are a fantastic accompaniment to so many winter dishes… they go equally well with beef roasts, pork roasts, roasted chicken – practically any dish that is done rustically and harmonizes with the earthiness of these wonderful little tubers.

Give it a try – let me know what you served them with (or would serve them with) and how they turned out!

Roasted Winter Roots

Equal amounts

  • Baby Carrots
  • New Potatoes – or fingerlings, or Russian bananas, etc.
  • Winter Squash – Butternut, Acorn, etc. Obviously not root vegetables, but they love their fellow tubors!
  • Rutabagas
  • Parsnips
  • Olive Oil
  • Balsamic Vinegar
  • Honey or Maple Syrup (optional)
  • Salt and Pepper to taste
  • Fresh Rosemary (optional

Method:

Preheat oven to 375f. Clean and cut vegetables into equal sizes. Most root vegetables generally share similar densities with some exceptions- make sure tubors like parsnips and rutabagas are cut thinner to avoid their not cooking thoroughly in the time it takes for carrots and potatoes, which cook a bit more quickly (basically use your culinary intuition when preparing this dish). Toss them with a light coating of Olive oil, balsamic, enough honey or maple syrup to sweeten to taste, and salt & pepper to taste, and finally some fresh chopped rosemary. Arrange on roasting sheet, and roast in pre-heated oven for about 20 minutes, or until tender and beginning to roast.

PS – If you have any added suggestions to this simple recipe, I’d love to hear about it! Roots lend themselves to lots of unique flavor combinations! By sharing your ideas you help inspire others reading this blog – a cooking community at its finest!!!

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5 Responses to “Root for the tubers!”


  1. February 2, 2010 at 2:12 pm

    How funny, that looks as if you broke into my house and took pix of my dinner last night.

  2. 2 Patrick Bartlett
    February 2, 2010 at 3:50 pm

    Well, how was it??? BTW your website is now in my links section!

  3. February 2, 2010 at 4:28 pm

    OMG…. delicious!! Gotta watch for the cooking times though. For example, parsnips take longer to cook than, say, carrots or potatoes. Other than that, deeeeeelish!

    P.S. Thanks for the “shout out”!!

    • 4 Patrick Bartlett
      February 3, 2010 at 4:06 pm

      You’re dead on on the cooking times. The parsnips need to be cut thinner in order to track with some of the other vegetables. I mentioned density in the recipe, but maybe I need to be clearer if you didn’t pick-up on it. I’ll make a quick adjustment.

  4. February 3, 2010 at 9:36 pm

    Ew, root vegetables. But I know you: anything in the world you can make delicious. So I can’t wait to try it.


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Patrick Bartlett


A conversation about food, wine, and the art of living well!

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