Roasted Roots – In Celebration of Earth Day

Today is Earth Day! All of our food supply depends on a healthy earth to provide us with delicious and healthy food. Even our meat depends of food from the ground to grow. So what better way to celebrate than to have some vegetables that literally grows within the earth – Roots!

Here’s How to Do it:

roots

The big rutabaga is pre-cooked as are two of the beets. The other two beets are extras.

Start by preparing the heavier roots (like beets, turnips, rhutabegas)  that will take a longer time to cook. Bake them at 350° until they are slightly soft on the outer layers, but still semi-hard in the center.

Remove from the oven and let cool enough to handle. Leave the oven on. Under cold running water, rub off as much skin as possible. Any that won’t come off, use a vegetable peeler.

Cut the top off the head of garlic, then rub the skin of the garlic with olive oil.

Cut the onions into thick slices.

Now cut all the vegetables into bite sized pieces. Place them in a bowl and toss them with olive oil and salt and pepper. Spread them out on a baking sheet. To add another layer of flavor, you can add a branch or two of rosemary.

roots

and bake for about an hour, or until all the vegetables are fork tender.

Using a cloth to protect your hand,

squeeze the roasted garlic cloves out of the head.

Toss all the vegetables together with the garlic pieces and minced parsley.

roots

Serve hot!

roots

© Copyright 2020 The Lazy Gastronome

Roasted Roots

An easy side dish full of vitamins and minerals and even more flavor.

  • 1 large beet (I used a golden beet, but all beets work) ((or two medium))
  • 2-3 medium to large carrots
  • 1 large rutabaga
  • 1 medium onion
  • 1 large head whole garlic
  • 2 to 3 Tablespoons olive oil
  • You an add any root vegetable you like
  • Salt and pepper to taste
  • 1 stick rosemary (Optional)
  • 1 Tablespoon minced fresh, flat leafed parsley ((if you use curly use just a little less))
  1. Start by preparing the heavier roots (like beets, turnips, rhutabegas)  that will take a longer time to cook. Bake them at 350° until they are slightly soft on the outer layers, but still semi-hard in the center.

  2. Remove from the oven and let cool enough to handle. Leave the oven on. Under cold running water, rub off as much skin as possible. Any that won't come off, use a vegetable peeler.

  3. Cut the top off the head of garlic, then rub the skin of the garlic with olive oil.

  4. Cut the onions into thick slices.

  5. Now cut all the vegetables into bite sized pieces. Place them in a bowl and toss them with olive oil and salt and pepper. Spread them out on a baking sheet and bake for about an hour, or until all the vegetables are fork tender. To add another layer of flavor, you can add a branch or two of rosemary.

  6. Using a cloth to protect your hands, squeeze the cooked garlic out onto the vegetables.

  7. Toss the garlic, parsley and vegetables together.

  8. Serve Hot!

© Copyright 2020 The Lazy Gastronome

roots

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!