Roasted Vegetables

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. 

Happy Roasting,

The Teacher Cooks



Filed under easy, Roasted Vegetables

46 responses to “Roasted Vegetables

  1. I adore roasted vegetables and this sounds really delicious – I will come back to this recipe. The pictures are also very nice. Thanks.

  2. Jancd

    I love roasted vegetables anytime. I do include cloves of garlic, too. Never thought about adding a cinnamon stick, but I will try it.

  3. Linda Stagner

    I’ve been looking for a recipe for roasted veggies! Will try and let you know. Thanks!!!

  4. We love roasted root veggies, Wanda. But the cinnamon stick is a new addition. We also stick thin slices of garlic right in the pan at the start. Will try it your way when I do this next!

  5. Oooh, that sounds amazing. I love roasted vegetables and love the idea of tossing them with roasted garlic (cooked with them!). Can’t wait to try this.

  6. We love roasted vegetables at my house. Roasted or grilled is the way to go with vegetables. Great recipe, I add a little nutmeg sometimes!

  7. I just wish I could get my husband to eat brussels! It looks beautiful.

  8. Mike Neal

    Im pretty sure i still wouldnt eat this. But it DOES look good 😀

  9. anna 1st block

    looks tasty and healthy:)

  10. alexis a

    I love eating vegetables, but not cooked vegetables. I might still try this for dinner one night. 🙂

  11. Brittany - 1st block.

    I’m not a big fan of brussel sprouts, but you make this dish look so good, I might just try them (:

  12. Kamryn Storey

    I love vegetables, but not brussel sprouts. so id eat it but without the brussel spouts.

  13. tommie 1st period

    I like vegges, but i really dont care for cooked.

  14. Rachel S.

    These veggies look great! I’m not too sure about brussel sprouts, but everything else looks yummy! (:

  15. Marianna

    I’m not so sure about this dish I guess me and vegetables just don’t match but I would try and taste because it kinda sorta looks good.

  16. Tatiana G 1st period

    I’m not really a big fan of vegetable but maybe i’ll try this to eat them just for this recipe. looks like i might change my mind on how veggies taste like.

  17. Chelsea

    vegetables just arent my thing. but it looks nice!

  18. chasitywilson

    this looks good and interesting. interesting only cause its veggies .

  19. Bethany Bowlin

    Im not that big of fan of veggies but I think I would actually try this:) looks great!

  20. Danielle Rogers

    I love roasted carrots!! They’re my fav.!!

  21. shalynne

    I am not sure if i would eat it but it does look well presented.

  22. tania

    this looks very healthy

  23. Sarah J.

    This seems VERY interesting to make. (:

  24. Lexxi J

    I love steamed vegetables, but I’m curious to know what you ate with these roasted vegetables?

  25. vaida r.

    This seems like it would be a tasty source of veggies!

  26. heather

    I love rosted vegetables.

  27. Cnthia I

    yumm ! these vegetables look tasty 🙂

  28. Courtney E

    these were fantastic!

  29. Radiance M

    I don’t really care for roasted vegetables but I do like the vegetables that are steamed! 🙂

  30. Callie

    I love roasted Carrots and potatoes but thats all ive ever tried i have to try these roasted brussel sprouts they look amazing!! 🙂

  31. amy w

    Mmmm i love veggies! especially roasted:)

  32. amy

    these look delicious!

  33. amber g

    i offically claim our class is having dinner at your house 🙂 your vegetables look delicious

  34. Aaron Vantrees

    they look good

  35. Yum, yum, yum, yum! Roasting vegetables is the way to go! My father-in-law has detested broccoli his entire life. I got him to eat some AND have seconds with a little olive oil, some garlic, a sprinkle of sea salt, and a handful of parmesan cheese. 🙂

  36. kim s

    those look so good. i haven’t had roasted veggies in so long

  37. LeKeitha 2block

    Mixing root vegetables together is very easy and that if they come to big or wide you can cut them in half to make the mixture more easier. Also take the cinnamon out before you serve the mixed roots. Then slice the garlic out of its paper and then put the vegetables back in the oven for 15-20 minutes to get them tender but yet so good.

  38. shiya"the cookinqq monstah"

    i have never seen anybody put cinnamon onto vegetable, but i guess it makes them sweet and delicious.

  39. Jade Sanders: 1st period

    I am a huge veggie fan and what you cooked looks delicious! 🙂

  40. Chelsea G

    Mhmm,vegetables. 🙂 This looks and sounds delicous. Though I never thought to add cinnamon and garlic to the same veggie dish. I have to try this.
    -Chelsea G 2nd prd

  41. Chelsea G

    Mhhm,vegetables. This looks and sounds delicous. Though I never thought to add cinnamon and garlic to the same veggie dish?! I have to try it.

  42. Katie Johnson

    you mix all the ingredients together except the lemon, you dont add the burssel sprouts until after 30 minutes of cooking. Bake uncovered at 380 for 15 to 20 minutes

  43. Harold Colquitt

    Cinnamon was not an ingridient I expected to see. I wonder how the cooperated with the vegetables.

  44. breana h 2cd

    you mix all the ingredients together except the lemon, that is for last you dont add all the vegetables at one timebecasue some may have to cook longer then others you bake for 30 minutes on 380

  45. gabby 1per. 2nd sem. 2011

    it sounds as if its worthy trying so in the future ill have my granny make this even though she does something similar to this already !!

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