Roasted root veggies, with red pepper and mushrooms

veggies in dishRoasting vegetables in the oven has two benefits: it makes your apartment warm and fragrant, and it’s easy to make a huge batch at the beginning of the week. This time of year, I get seriously unmotivated to do things. Having a bunch of tasty food in the fridge is motivation to not just curl up under the covers after work.

You can use different vegetables, and add garlic, rutabaga, celery squash or sweet potatoes, depending on what you like and what looks good at the grocery store.

1 large Russet potato
2-3 small red potatoes
2-3 carrots, peeled
2-3 parsnips
1 red bell pepper
1 pound mushrooms
1 small onion
enough olive oil to thoroughly coat vegetables
sea salt to taste
sage, rosemary and thyme to taste

1. Preheat the oven to 350 degrees.

2. Cube up the potatoes. Cut the woody centers out of the middle of larger parsnips. Dice the carrots and parsnips into smaller pieces— they’re tougher, so they’ll take longer to cook. And well cooked parsnips are delish.

3. Mix the veggies up in a large baking, along with the olive oil, sea salt and herbs. (Try not to lick your hands afterwords.)

4. Put the tray into the oven, and set the timer for 45 minutes.

5. Chop up the pepper and mushrooms into larger chunks. Mix them, with a tablespoon more of olive oil, sea salt and herbs, in a bowl.mixing bowl

6. Cut the onion into quarters.

7. When there’s 25 minutes left on the timer, add the mushrooms, peppers and onions. A wooden spoon is good to stir the vegetables up. I like to the tuck the onions into the corners of the pan— it helps to keep the onions form falling apart and getting overdone. (If you add these veggies at the beginning, they’ll be all charred by the time the tougher roots are cooked.)

8. Put everything back in the oven.

9. When the timer goes off, take out the pan and let cool before eating. Mmmm

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