Roasted root vegetables
Radici arrostite
Roasted root vegetables can make it up for potatoes or pasta. And they are great as a nice tasting and healthy sidedish to meat.
In winter I love roasted root vegetables. I roast them in the oven and serve them as a side dish with meat or poultry instead of potato dishes like mustard potato flan, ciambotta potato and vegetable stew or pumpkin and potato mash. Slow cooking brings a concentrated goodness to the vegetables. Especially, when they have developed a crunchy caramelized crust from being doused in good olive oil and balsamic vinegar. Simple. And so tasty I’d happily give up the meat.
Ingredients
1 kg mixed roots – eg. carrots in different colours, beets, parsnips, Jerusalem artichokes, celery root, onions.
100 ml olive oil
50 ml balsamic vinegar
Fresh thyme
salt, pepper
Preparation
Clean and peel the roots and cut them in equal-sized pieces.
Rub the roots with olive oil and balsamic vinegar.
Sprinkle with fresh thyme, salt and pepper and bake at 175 C / 350 F for 30 minutes or until tender.
Stir occasionally to make sure the roasted root vegetables don’t blacken or burn.
Sounds delicious and easy to make too !
I’m definately gonna have a go at making this.
It is. In fact it’s so simple the idea of a recipe may seem conceited.
You really convinced me with the “crunchy caramelized crust” — sounds great!
That sounds great – perfect for this time of year.
please also try with Radicchio di Treviso, the best :))
Thank you for the tip. You’re right radicchio is absolutely delicious