Snack Profile: Roasted Root Vegetables
Tuesday, November 23, 2010
One aspect of learning to truly love the food I eat has been in the discovery of the new and unknown. Over the past couple of months I've been buying and testing a variety of fruits and vegetables that I've never had or prepared before to add to my menu. The fall and winter seasons in particular feature many new adventures such as rutabaga, persimmons, sweet potato and more.
While searching for recipe ideas to try out, I jumped on the opportunity to make a batch of Chef Meg's Roasted Root Vegetables using seasonal root vegetables ( recipes.sparkpeople.com/
In this recipe, I enjoyed working with turnip and parsnips for the first time. Mixed with the sweet potatoes, onion, carrots and rutabaga I added to the recipe, these root vegetables are a delicious concentration of the autumn season in a bowl. The parsnips in particular smelled and tasted of fall and a brisk day outdoors. I enjoyed them so much I'll be looking for any occasion to add them to my menu, like in soups and casseroles.
ROASTED ROOT VEGETABLES
-1 large sweet potato
-2 small onions
-2 Tbsp olive oil
-1 dash black pepper
-1/2 tsp thyme
Peel and dice vegetables, toss together and roast at 400 degrees F for 20 minutes. Toss and continue roasting another 20 minutes. Makes 6-8 servings.
1 Serving: 82 Calories, 1.9 Fat, 15 Carbs (3g Dietary Fiber) and 1g Protein.
I'll definitely be trying out this recipe again, but with the FoodBlogga's version using pomegranate molasses! foodblogga.blogspot.com/