Roasted Baby Root Vegetables
Serves 4 to 6
I love roasted vegetables so I decided it was time to try a few I had not done before. In early spring, you can get beautiful baby root vegetables, such as beets, carrots, turnips and spring onions. I had roasted beets and carrots before, but not the others. They are delicious. I was especially impressed with the turnips. If the tops of the vegetables are nice and fresh, use them in a salad or cook them separately, as in the Sautéed Beet Greens in the similar and related recipes. This quick, easy and healthy side dish recipe can be made in any amount needed using any combination of vegetables desired.
Ingredients
- 1 bunch each baby beets, turnips, carrots, radishes and/or spring bulb onions
- Olive oil, about 1 tablespoon, divided
- 2 large cloves garlic, minced
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- Salt and pepper to taste
Preheat oven to 400° F. Remove the greens from the vegetables, leaving about 1/2-inch of the stems intact. (If desired, reserve the greens from the beets, turnips and radishes to cook or add to a salad.) Remove and discard any long roots at the bottom of the vegetables. Wash and pat dry. Cut the larger vegetables in half vertically. The carrots and any of the vegetables that are very small can be kept whole.
Lightly brush a large rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer, with a little of the olive oil. Place the vegetables in separate areas on the pan. Drizzle with the remaining olive oil, just enough to moisten. Add garlic to everything except the onions. Sprinkle with the herbs, salt and pepper. (I prefer marjoram and thyme on the turnips and onions, marjoram on the radishes and carrots, and just salt and pepper on the beets.) Toss each vegetable with your hands to combine with the oil and herbs. Roast until the vegetables are tender, about 30 minutes depending on size. Serve hot, warm or room temperature.
Notes: The baby carrots to use in this recipe are the true baby carrots, not baby-cut carrots that are found already washed and bagged. This also makes a delicious vegetarian main dish served with a whole grain on the side. Baby potatoes can be added to the vegetables if desired.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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