One thing I like about this time of year are the vegetables. Yes vegetables! In the spring its berries, berries and more berries but in the winter it is root vegetables! They last a long time, some are sweet and others have the most distinctive flavor like fennel, and whats best they go good together.
In my last shipment from the CSA they sent me a ton of root vegetables along with a ton of oranges and apples. They also sent me some beets. I don’t like beets, I don’t know what to do with them? Cooking them takes so long, and I asked my Husband if he likes beets and he wasn’t thrilled about them. Maybe I’ll cook them anyway so I don’t waste them, maybe I’ll be surprised and like them if I cook them myself? Do you like beets? What do you do with them?
My Roasted Root Vegetables contain baby red potatoes, turnips, fennel and carrots. I tossed them in olive oil and added a sprinkle of salt and pepper. I placed them in a baking dish and roasted them for about 45 minutes. They turned out so good!! Such a simple dish, yet the flavors, oh the flavors are simply wonderful together. The fennel, which surprised me didn’t taste very strong at all. I was afraid it would be to much of a licorice taste, but it wasn’t. I felt the turnips didn’t have much of a taste, my Husband thought they were a potato. For an added little touch, I topped my roasted vegetables with some of the leaves from the fennel.
I made the serving size for about 1 1/2 cups each. But I think, I personally ate about 3 servings. As you know from Monday’s post, I like to cook in batches and this was one big batch. So what does one do with leftover roasted root vegetables? Well, I snacked on the veggies, but I also made a savory little pizza.
I had a FlatOut Bread so I topped it with a little pizza sauce, roasted butternut squash, the roasted root vegetables, a few cut up cherry tomatoes and some mozzarella and goat cheese. Placed it on a baking sheet and baked it at 400 degrees for about 8 minutes. It was delish!! This made a quick dinner!! If you don’t have FlatOut Bread, a tortilla, pita bread or pizza dough would work great! The cooked vegetables on the pizza were perfect and of course I topped it with some crushed red pepper.
Don’t mind the photos of the pizza. It was a quick shot so I could show you. It wasn’t planned and my photo area was not available, plus I wanted a warm dinner Oh and the leftovers go great on a simple bed of lettuce with a drizzle of balsamic dressing!!! Yummy!!
A medley of roasted carrots, turnips, fennel and potatoes, drizzled in olive oil and sprinkled with herbs.
- 1 pound red potatoes, diced into bite size pieces
- 2 lbs. carrots, peeled, sliced about 1/2"
- 3 Fennel bulbs, quartered
- 5 small turnips, quartered
- 1/2 large onion, quartered
- 3 tbsp. olive oil
- 1 tsp. rosemary, fresh or dried
- 1 tsp. thyme, fresh or dried
- salt & pepper to taste
- Optional: Save some sprigs of fennel leaves and sprinkle over the vegetables before serving.
- Preheat the oven to 400F
- Put all the vegetables in a large baking dish. Season well with salt and black pepper, drizzle with olive oil; toss to coat them evenly. Sprinkle with rosemary and thyme.
- Place in the oven and bake for approx. 35 - 45 minutes, stirring every 15 minutes. If the vegetables look dry, add a little more drizzle of vegetable oil.. Cook until fork tender.
Calories per serving: 195.7, Fat: 7.3, Cholesterol: 0, Sodium: 108, Potassium: 1111.2, Carbs: 30.9, Fiber: 7.3, Sugar: 3.5, Protein: 4.1
I have to admit I have been on a major health kick lately. I’m really, really trying to be better! Some days it’s hard, but thank goodness I like fruits and vegetables!!! They save me, when I need a sugar kick! Nothing like a fresh, sweet juicy orange when your feeling sluggish and hungry. I love guilt-free food! I eat two oranges everyday! Did you make New Years Resolutions? How are you doing so far sticking to them?
Well my Friends time to go! I need to pack up my lunch and head to bed!
Have a great day!