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A weekly updated page on my food adventures with some recipes and
fun/educational links- Bookmark Now! Have a cooking question or comment - email me! Want to receive this as an e-zine - email me with subscribe flavor. Previous CookFlavor pages.
October 12, 2003
Roasted Veggies
By now everyone knows that lots of vegetables in the diet is healthy. The big challenge
though is how to get more vegetables in the diet. One way that I found to eat a variety of
vegetable is to roast them. Roasting vegetables gives them a wonderful flavor. While any
combination of vegetables can be roasted, the recipe below calls for the root vegetable
which roast up the best. These vegetables go good with any kind of meat or fish or can be
eaten as a meal by themselves. FYI - I hardly ever eat parsnips but love them in this
recipe - Parsnips contain useful amounts of beta-carotene, vitamin B1, vitamin B3, vitamin
C, fiber, folate, potassium, phosphorous and iron. As a starchy vegetable they are a good
source of healthy calories.
Roasted
Potatoes, Carrots, Parsnips and Brussel Sprouts
Recipe courtesy Giada De Laurentiis http://www.foodtv.com
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1/2 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 cup sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F. In a large bowl, add the carrots,
Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive
oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place
on medium rack in oven and bake for 35 to 40 minutes. |
