These cozy roasted root vegetables are the best easy side dish, and a staple in my house. Beets, potatoes, carrots, and onion along with a little sage are roasted up together in one dish – perfect for any time of year.
I know, I know, but this isn’t an autumnal recipe. I guess it is, but these are summer veggies, too! Pick a chilly day this summer and cook up a pan of roasted root vegetables that’ll give you a big old hug. You could wait until fall, too – these vegetables will still be around, they just won’t be such sweet little guys anymore.
Think babies vs adults: babies are all cute and squishy, and adults are hairy and smell bad. Babies all the way, right? (If you don’t like babies, who are also often smelly, substitute puppies there.) Same goes for vegetables. This works just as well with the same vegetables in fall, winter, and spring, as they tend to be available year round. I like them best straight from the garden in summer, though.
This is another good, basic recipe to have in your repertoire. Really any root vegetables can be thrown in here and it’ll taste good. Try parsnip, kohlrabi, sweet potato, jerusalem artichoke, whatever. I think it’s nice to have a few different colours in there though, so try to avoid all beige. Beige foods can be good for you too, though! This roasted potato salad is another one of my favourite recipes for this time of year, with little summer potatoes, and this beets and greens tart, too.
Mix up the herbs as you like too. I chose sage but rosemary, thyme, and oregano would all be great choices. We like food flexibility around here, especially since we’re eating primarily out of the garden at this time of year. I’ve eaten a whole lot of salad up until now, especially this early summer strawberry salad.
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- 5 medium carrots
- 6-8 smallish beets, or less if larger
- 10-12 new potatoes, halved or quartered if necessary
- 1/4 of an onion
- 2 tablespoons grape seed oil*
- Cayenne pepper
- 6 sage leaves, or herb of choice
- Preheat the oven to 375F/190C and grease or line a deeper baking tray.
- Wash the vegetables, peeling if necessary. Cut into approximately equally sized pieces, including the onion. Toss with the oil, spices, seasoning to taste, and herbs.
- Bake for about an hour, or until the vegetables can be easily pierced with a fork.
1. If you have a garden with root vegetables, this meal is essentially free. Otherwise, you should be able to find all of the ingredients for a very reasonable price. 2. Or other light tasting oil.