Roasted Root Vegetables

Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department

 

Fall is the perfect time to enjoy roasted root vegetables. You can play with the types of
vegetables and how many different types you may want to use, but typically these vegetables
grow underground. There are no hard and fast rules, so you won't get in trouble if you want to
throw some other vegetables into the mix. Enjoy with your favourite meat dish and brace for winter.

 

Yield: 4 servings

 

Ingredients

2 large

Carrots, peeled and cut into bite-size pieces
      (be creative by cutting them into whatever shape you wish)

1

Sweet Potato, peeled and cut into medium cubes

1

Red Onion, peeled and cut into medium cubes
      (use only half if you prefer less onion)

2

Parsnips, peeled and cut the same as the carrots

2

Peppers: 1 Red and 1 Green or Yellow, cut into medium squares
      (it helps to add some colour to the vegetables)
1/2 Turnip, peeled and cut into medium cubes or half moon shapes
5 ml (1 tsp) Fresh Garlic, chopped (add more if you love garlic)
10 ml (2 tsp) Fresh Herbs: Parsley, Thyme, Basil or Herbs of your Choice
      (you may also used dried herbs)
15 ml (1 tbsp) Brown Sugar
30 ml (2 tbsp) Olive Oil

Salt and Pepper to taste

 

Method

Blanch or partially cook the carrots, sweet potato, turnip and parsnip in hot water. It is best to blanch them separately as they have different degrees of hardness. If you wish, you can add turmeric to the water when blanching the turnip to give it a nice yellow colour and add more contrast to the vegetables.

Combine the carrots, sweet potato, turnip and parsnip in a bowl with a little more than half of the garlic, oil, herbs and salt and pepper and all of the brown sugar. Mix the remaining portion with the peppers and red onion in a separate bowl. Place the vegetables on sheet pans lined with parchment paper, keeping the two mixtures separate. You can combine all the vegetables if you want, but the peppers and onions need less cooking time.

Bake the peppers and onions for 8 - 10 minutes at 175º C (350º F) and the carrot mixture for about 12 - 15 minutes at the same temperature. The vegetables should be soft and slightly golden brown.

 

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