Roasted Root Veggies – two ways

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.IMG_7918

  • 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.


Option 1:

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.)

IMG_7940 IMG_7945

Option 2:

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.)




3 thoughts on “Roasted Root Veggies – two ways

  1. Sherri

    Love your recipe! I roast veggies all the time, the kids eat it up like candy! Just an fyi though, aluminum can leach into your food when you use foil, so just to be on the safe side, I’ve switched putting my veggies right on the tray (or using parchment paper if I really need a quick clean-up). Research has found high levels of aluminum deposits in the brains of people suffering from alzheimers disease, and there seems to be a connection to osteoporosis as well.

    1. jessica37 Post author

      Ugh, that’s just awful. 😦 I looked into it and it seems like there is definitely the possibility of the aluminum leaching into food, particularly with acidic foods apparently. It sounds like the link to Alzheimer Disease is questionable, but even so, I certainly don’t want to be consuming aluminum! Is there anything that makes you fell confident that parchment paper is safe?


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