If you have never roasted vegetables you do not know what you are missing. Roasting vegetables caramelizes the sugar and intensifies the flavors. In my CSA package this week were the most beautiful carrots and brussel sprouts. I did not want just any run of the mill brussel sprouts. So this is what I did and they were amazing.
Cory Mosser turned me on to this fantastic dish so when he published his recipe for a “Root Roast” I knew it had to be good. Making it the first time I used all these roots that appeared in my CSA package that I had no clue as to what to do with them. We had about six guests over to grill steaks and I made the root roast as a side dish.. It is the number one rule when entertaining – DO NOT try out a new recipe on guests! Lots of times I do not adhere to my own advice. Most times the results are not good, but this time it worked out to my advantage and the talk of the evening was the vegetables and not the steak.
Here is how it is done.
Ingredients: Mixed roots, sliced into evenly sized chunks (not garlic); dried chili peppers, dried oregano, juice of 1 lemon; olive oil, salt and pepper, 1 cinnamon stick broken into pieces.
Preheat oven to 365 degrees. Mix all ingredients together except lemon in a shallow pan covered with parchment paper. Coat with a couple of tablespoons of olive oil. You can do this in a large bowl or a bag. Season to your taste. Place the entire head of garlic to the side. Cover with foil and let roast for 25-30 minutes. Remove from the oven, and using a spoon on a cutting board, smash roasted garlic out of its wrapper. Add the smashed garlic and lemon juice to the pan and mix well. Return to the oven and bake uncovered at 380 degrees for 15-20 minutes or until potatoes are tender or until everything smells too good to resist, whichever comes first. Remove cinnamon before serving.
I mixed the brussel sprouts with the roots and seasonings, but did not add them to the pan until that last 30 minutes of cooking time. If the brussel sprouts are larger cut in half before coating in oil and seasonings.
Really I was so surprised at the wonderful flavor of this dish and the roasted garlic adds just the right touch. You may add any type of roots that are available such as sweet potatoes, potatoes, carrots, rutabagus, turnip roots and onion or shallots. I love the ease of cooking this, too. Stir together and stick it in the oven. It could not be easier.
The Teacher Cooks