We’re still going through our accumulated root veggies left over from the CSA season…. we’ve still got potatoes, carrots, parsnips, and onions. I roasted them two different ways this week, but they both start the same. There are no measurements here, but I use about equal amounts of all veggies, except maybe more potatoes than the others. The amount of seasoning obviously depends on the amount of veggies.
- onions, chopped
- potatoes, chopped
- carrots, chopped
- parsnips, chopped
- seasoning: salt, pepper, thyme, garlic powder, olive oil
Preheat oven to 400 degrees. (Or you can use the grill for option one if you’d like.) The first option is my preferred method – the veggies retain their moisture and get a little sweeter. The second option definitely turns out dryer.
Place a large (2 – 3 foot long) piece of foil on your counter. Drizzle a little olive oil in the center. Throw the veggies on the center and generously season with salt, pepper, thyme, and garlic powder. Drizzle a bit more oil. Bring the long ends of the foil in towards the center and roll a few times to seal. Then carefully roll or fold in the exposed ends. Repeat with another packet if you have too many veggies for just one. Place on a baking sheet (in case it leaks, which it shouldn’t if you sealed it well) and bake for 20 – 30 minutes. (Cooking time depends on size of pieces.)
Line a baking sheet with foil and throw on the chopped veggies. Season with a generous sprinkling of each: salt, pepper, thyme, garlic powder. Drizzle olive oil. Toss to coat. Roast for about 20 – 25 minutes, or until soft. (Cooking time depends on size of pieces.)