Oven-roasted root vegetables are delicious, highly nutritious and easy to make. You can enjoy them by themselves, on a bed of quinoa, or pasta with a glass of Pinot Noir. You can also make open sandwiches with toasted breads such as Ciabatta, francese, whole grains or a bread of your own liking. Pesto spread and a slice of cheese (dairy or non-dairy) will make this sandwich even heavenlier!
Ingredients: 2 medium golden, orange and red beets (total of six), 4 medium different color carrots, 2 medium parsnips, 2 fennels, 1 medium shallot, 10 garlic gloves. You can always add other vegetables. The key is to mix vegetables that are colorful and compliments each other in tastes. For example, radishes are a great choice.
Directions: Preheat oven to 425 degrees. Wash, brush and thoroughly clean all the vegetables. Dry them with clean kitchen towel or paper towel. Chop them into wedges, sticks, basically, into different shapes (see picture). Place them in a large bowl. Season with sea salt lemon rind, fresh herbs (dill, parsley, cilantro, basil or any other herbs of your liking, choose a couple of herbs, not too many as they can impact the vegetables tastes), drizzle generously with olive oil, and toss them with your hands to coat them evenly. Spread the vegetable on baking sheet and place them in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Picture above are different versions of root vegetable. Get inspired and create your own root vegetable medley art!
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