Herb-Roasted Root Vegetables

Day 111

I have always been a big fan of roasted vegetables. They're nostalgic to me, reminding me of family dinners of a lifetime. Roasted meals, all made with the veggies thrown right in with the meat. Even before I stopped eating meat, the veggies were the best part of the meal, especially the potatoes. I used to like to drizzle the pan drippings on them. Now that we make meatless roasted dinners, I really appreciate the flavors in the broth when I cook them in water because I know it's essentially vegetable juice, which makes it so wholesome and healthy.

Herb-Roasted Root Vegetables

Ingredients

6 Eco-Spud potatoes, quartered
3 little turnips, halved
5 carrots, quartered
1 large sweet potato
12 mushrooms
1 rather small cabbage, quartered
2 medium onions, quartered
1 box vegetable broth (900 ml)
6 fresh bay leaves
Dried parsley
Dried sage
Dried rosemary
Dried thyme
Dried oregano
Sea salt
Freshly ground black pepper

Roasting ingredients

The image above shows all the ingredients except the potatoes and herbs. And, it shows garlic, which didn't actually make the cut. And yes, I'm aware they're not all root vegetables...but most are.

Chop Chop

Basically the prep is a whole lot of peeling and chopping and the mushrooms had to be cleaned. We didn't actually do a lot of chopping since we only quartered most of the veggies. I also bought the squash pre-chopped. I thought that would be a worthy time-saver since it's such a bitch to peel. The package was about $2.60 so it probably cost a bit more, but it was still affordable and worth the time it saved. Altogether prep time was about 20 minutes.

Step 1: Pour veggie broth in roast pan. Add 1 or 2 cups water.
Step 2: Peel and chop all your veggies and put them in the roast pan.
Step 3: Shake herbs, salt and pepper all over the veggies in the roast pan.
Step 4: Roast at 400 degrees F for 45 minutes. Test for done-ness. Baste at 25 minutes. Cook longer if necessary.

Uncooked veggies & herbs

For condiments we just go with butter and maybe a bit more salt & pepper. I also usually go for my favorite pickles, the Lady A's, as I did tonight. Soooo good.

Comfort Food

This is a fantastic meal idea for a wintery night. Fire up the oven and prepare to fortify your body and impress your taste buds. I know, I should write commercials or website copy or someth-uhhh waitaminute...(hahaha that was for Carrie)

Roasted dinner

Save Time & Effort

There is nothing easier than roasting everything in one dish. That's why slow cookers are popular. Roast pans are awesome for cooking a meal in an hour or less, with very few dishes to do. And I'm all about an easy clean-up. I always transfer any leftovers to a bowl to store in the fridge.

Leftover roasted vegeables

Reviews/Comments

I have to give this a 10 because it's super healthy and sooo yummy. I know we made way too much and wound up with a large amount of leftovers, and I'm not sad about it.

Laura: Not a fan of the turnips. Taking them off my seed list. Overall rating: 8