Monday, January 2, 2012

Sweet Roasted Roots

I love roasted root vegetables, especially this time of year.  I could seriously eat an entirely plate just of roasted root vegetables.  Actually, I have been known to do that on more than one occasion!  This is one of my favorite recipes.  It makes an excellent side dish for lentil loaf, chickpea cutlets, tofu, or tempeh.  (We had them with our Christmas dinner this year.)  For a main meal, toss in some chickpeas and serve with grains or sauteed greens.

Any combination of veggies will do.  Just try to get an equal amount of each.  The total amount of vegetables used depends on how many people you'll need to serve.  Increase the liquid as needed.

Roasted Root Vegetables
(printable recipe)


1 sweet onion
1 sweet potato
2 carrots
2 parsnips
3 beets
2 turnips

2 tbsp. molasses 
2 tbsp. water
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. cinnamon

1. Preheat the oven to 425 degrees F.

2. Peel and slice the onion into strips.  Peel and cut vegetables into bite-sized chunks.  Place in 9x12-inch glass baking dish coated with olive oil spray.

3. Whisk together molasses, water, salt, pepper, and cinnamon.  Toss with vegetables until everything is well coated.  Cover with foil and bake for 30 minutes.  Uncover and bake for another 15-20 minutes, or until onions are starting to caramelize and vegetables can be easily pierced with a fork.

How do you like to eat your roots?