Roasted Beets, Turnips, and Onions
January 26, 2008 by Marye Audet
Filed under Side Dishes, Vegetarian
Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming. The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.
The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left. Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.
The beets, turnips, and onion work together well. You can add carrots, potatoes, or parsnips if you like. There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile. When they are done, salt with crystalized seas salt and sprinkle with some pepper. Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.
This dish works well with chicken or pork especially.
Hi Marye
My name is Jody I am Gayla’s mom. She
suggested I check out your site. Great job.
I enjoyed reading your recipes, as well as
learning about your family.
Jody
Hi Jody! Gayla said that she thought you would enjoy it. So glad you took the time to visit!
I wish I had clicked on this an hour ago! LOL!
I would have popped a pan of veggies in the oven to roast….
We LOVE roasted carrots and red and green peppers and celery……… yummy!
BTW, if you like gingered carrots, my DH makes the world’s best gingered carrots……. mmmmmmm!
I dunno Noreen. I made a curried carrot and ginger mousse tonight that was incredible.