Autumn Means Roasted Root Vegetables

October 3, 12:07 PMFood ExaminerEric Burkett

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Root vegetables turn into something special when they're
roasted with honey or maple syrup.

Roasting is a wonderful way to cook root vegetables: high heat concentrates their flavors and draws out their natural sweetness. Beets, carrots, turnips, rutabagas, and parsnips all benefit from roasting and best of all, it’s an easy way to cook. The most important requirement is a very hot oven.

Peel and wash an assortment of vegetables, as much for their contrasts in flavors as well as colors. If you decide to go with a single vegetable, select different variations (red beets, gold beets, and striped beets, for example).

The following recipe calls for emulsifying the dressing in which the vegetables are coated; that’s important because the emulsification produces a thicker dressing that will cling to the vegetables as they cook. Remember, too, to cut the vegetable into similar sized pieces so they cook evenly. If you’re mixing different types of vegetables, be sure to cut the more tender ones – such as parsnips and turnips – into larger pieces so they cook at the same speed as harder vegetables such as beets and carrots.

1 to 2 tbsp honey (or, alternatively, maple syrup)
3 tbsp lemon juice
¼ cup olive oil
Salt and freshly ground pepper

Preheat oven to 425.

• Using a wire whisk, blend the honey and lemon juice in a small, but wide bottomed mixing bowl. Now, beginning with only a few drops at a time, begin whisking the oil into the mixture, blending the oil into the liquid completely. As you continue adding the oil, keep whisking. If you’re new to emulsifying, the sore wrist is completely worth the effort.
• Once all the oil has been completely absorbed into the mixture, you should have a thick, flavorful goop. In a generously sized mixing bowl, pour the mixture over the vegetables, tossing them so they’re coated completely. Salt and pepper to taste, toss again, and spread the vegetables out on a baking sheet.
• As the vegetables begin to brown, stir them occasionally, letting them caramelize all over. When they’re as tender as you want – about half an hour to 45 minutes – they’re ready.