From Our Farm to Your Table

Roasted Root Vegetables

Sun, 2016-01-10 20:35 -- tmdowney
Roasted Root Vegetables

A hearty winter dish of all the root vegetables you love!

1-2 fresh beets
1 large rutabaga
3 fresh carrots
2-3 fresh parnsips
2-3 sweet potatoes
1-2 TBSP Turmeric
1/4 cup Extra virgin olive oil
2 tsp marjoram
2 tsp salt or to taste
1 TBSP minced garlic or 1 tsp powdered garlic

Heat oven to 400*F.

Wash all vegetables and peel those that need peeling. I peel all but the carrots.

If you would like different root vegetables, please add them in.  A small amount of many vegetables adds up to a lot, so be frugal on how much of each vegetable you decide to add or you will be making enough for the whole neighborhood!

Matchstick the carrots and parsnips into 1inch strips and chop all the other vegetables into about 1/2 pieces. You cut them them any way you like them. Remember the smaller the size the shorter the cooking time.

When they are all chopped, add to a cassarole dish that is large enough to mix the veggies by hand.  Pour a generous amount of extra virgin olive oil (EVOO) over all the veggies.  Add in turmeric,  marjoram, garlic and salt.  Mix all by hand to coat all the vegetables, so that they shine with oil.

Turmeric has wonderful anti-infammatory properties and flavor that is great for this time of year!

Bake 30-45 minutes at 400*F of until veggies are tender. Summertime cooking: Place all in foil pouch with some butter or lard. Grill 5-7 minutes per side on a medium grill.

A great side dish served with a Miles Smith Farm Roast!


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