I never thought roasted winter vegetables could make my mouth water. But, as I continue to experiment with new recipes, I continue to find new passions for foods I thought I disliked. Take beets, for example. The unwelcome canned beets I occasionally found on my salad at restaurants led me to believe I disliked all beets. But fresh, oven-roasted beets, with their mildly sweet flavor and crimson crunch, I love. You, too, might find you like them if you’re willing to give them a try.
Roasting vegetables is very simple, and practically fail-proof. Here is the recipe I used today:
- Vegetables of your choice, chopped into bite-sized pieces. (I used about 5 cups of carrots, parsnips, beets, and apples today. Apples, while not a vegetable, roast quite nicely too.)
- 1-2 Tablespoons olive oil or canola oil
- 1 Tablespoon honey
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon chopped herbs, like rosemary and sage
- Preheat oven to 400 degrees Fahrenheit.
- Mix all ingredients in a baking pan or cookie sheet. Spread out in a single layer.
- Cook in the oven, uncovered, for 30-40 minutes or until desired tenderness.