recipe submitted by Elisa Zazzera
Our Community Supported Agriculture group provides lots of great root veggies this time of year (Fall) Roasting the veggies is an easy way to prepare them all together. Make extra for the next day’s lunch!
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Roasted Veggies, Mostly Root Veggies
cakeThe Recipe
Servings
4
Prep time
30 min.
Cooking time
60 plus
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Ingredients
potatoes washed, chopped
beets peeled, chopped
carrots washed, chopped
turnips washed, chopped
celeriac peeled, shredded
onions peeled, chopped
mushrooms peeled, chopped
olive oil
spices, what you like – i had lot’s of oregano
Directions
heat your oven to 35o/400•. Wash all the veggies well. Beets & celeriac i’ll peel. Cut all but the celeriac into bitesize pieces, the larger the chucks the longer it will take to bake. Usa a large casserole dish – Toss all but celeriac, onions & mushrooms with olive oil & spices you like. I used lot’s of oregano my friend Coco brought me from italy! Bake for 1/2 hour. remove & toss, add more oil if things are drying out. Bake for another 20 minutes. Remove & toss some more. this time add the chopped onions & mushrooms, shred the celeriac & toss that in. Bake until the carrots are the way you like them. i like to have some crunch in ’em. You may want to toss one more time ‘fore everything is baked. I added couscous to the roast you can serve this with rice too or just the veggies on their own.
photos by Coco Zordan
