Roasted root vegetables are cold weather comfort food (especially the parsnips in my opinion). Eating in the Season is very straightforward in January, it basically means root vegetables and cabbage. If you’re not entirely sure what’s available in your next of the woods try to find an indoor farmer’s market and it will all become very clear. Fortunately I adore root vegetables (not so much the cabbage) and I can happily find all sorts of delicious ways to eat them. This it has to be said is my current favorite, doused in a balsamic dressing. Scrumptious. Roast whatever you have, cauliflower, broccoli, carrots, onions, beets of course, golden and red variety, the possibilities are endless. I never really took to beets until I roasted them – now of course I LOVE them.
Roasting vegetables is a very simple affair, it’s hard to go back to steamed or boiled once you’ve tried this.
To get started choose your favorite (or available) veggies, line a baking sheet either with parchment paper or a silpat mat.
Pre heat the oven to 400 F. Peel and trim the vegetables.
Whisk together two tablespoons of balsamic vinegar, a pinch of salt, a grinding of pepper, 4 tablespoons olive oil, a teaspoon of Herbes de Provence (optional but lovely) and whisk together.
Place the veggies on the baking tray, drizzle over half the dressing. Make sure the veggies are nicely coated. Place the baking sheet in the oven and roast, turning the vegetables once or twice for even browning, roast for approximately 45 minutes – depending on the size of the veggies. Make sure they are tender but not mushy.
Remove from the oven, allow to cool for a few minutes then drizzle the rest of the dressing over and enjoy.