Go To Recipe: Roasted Root Veggies!

I adapted this recipe from Mark Bittman’s book “How to Cook Everything: The Basics“. My mom got me his cookbook for my birthday a couple years ago and it is still the best cookbook I have found. He teaches you how to cook things you thought you already knew how to cook, but he makes it better. I promise.

I feel comfortable saying this is my own recipe because Mark gives you the basic recipe, along with some ideas on how to spice it up and leaves you room to get creative. And I do! I don’t think I have cooked this recipe exactly the same twice. Feel free to experiment with the veggies and spices you like. After perfecting this recipe at home, I made it for my parents. They loved it. My dad then made it for his brother who is a picky eater. Let me just say, Uncle Jeff ate a brussels sprout for the first time in his life. Everyone loves this.

So, this time I went for brussels sprouts, sweet potatoes, beets, and a little onion. The brussels sprouts seem to be the favorite in our family so I always include those. I also suggest potatoes, butternut squash and carrots. Be sure to preheat your oven to 400 degrees.

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As for seasoning… it changes almost every time but I always dice up some garlic. I also love adding a little parsley, rosemary or thyme. An awesome fall variation would be to use curry powder (this is all to taste, so no, I do not have measurements but in the fall I go a little heavy on the curry powder) then halfway through the cooking process, add in dried cranberries and sliced nuts of your choice. This time around I kept it pretty simple and just used garlic, a little curry powder and salt.

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Season to your liking, but I recommend leaving out the diced garlic for now, you will add that later. Drizzle with olive oil and toss until all vegetables are coated. You can always add more if needed!

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Place it in the oven for 15 minutes at 400 degrees. Cooking time can vary based on your oven and how you want them cooked, but this usually works for me! That being said, go with the flow. If after 10 minutes it clearly needs  to be tossed and more oil needs to be added, do so! If you want everything to be browned a bit more cook for another 5-10 minutes, you really can’t mess this up!

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After 15 minutes, take it out, toss it and add more oil if necessary. I find that if I coated them well the first time, then I do not need to add any oil, it just needs to be tossed. I’d rather them get more browned and crispy than be too oily in the end. This is when I add the garlic, then put it back in the oven for another 15 minutes.

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15 minutes later… voila! I served it with some awesome little pork chops that I just sauteed in a frying pan with salt, garlic powder and parsley.

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I love love love this. I especially love that this is an exciting enough side dish for us that I do not feel the need to cook any carbs to go with it! I always need some more variations, so if you have any suggestions please let me know! Mmmm… now I wish there were some leftovers…

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