Of all the posts I've written on D&O (almost 250!), the one that gets the most hits, by far, according to the Blogger statistics is this one: What to do with those winter vegetables?
Turns out, people are really interested in ideas for who to use up all those roots. And so, I figured another post on the topic was due. Most of the time, root vegetables in our house end up looking like this:
Or like this:
There's some yellow squash, beets, parsnip/rutabaga/turnip mix, and some cauliflower thrown in for good measure. I've never met a root vegetable that didn't get along with my roasting pan.
A thin slice or dice, a dash of oil and salt (at the simplest--though feel free to dress them up with any of your favorite herbs/spices/vinegars, sauces), and into the oven at high heat, until soft, and beginning to brown and caramelize at the edges (often in the range of 400 degrees F for about 45 minutes, depending on the size of your chunks).
And then these roasted winter vegetables can be used in so many different ways. We love eating them plain, with beans and a crunchy cabbage salad. We love them tossed with a bit of creamy dressing and served for breakfast with a fried egg. We love them wrapped up in tortillas for a filling burrito. We love them here or there, or anywhere.
I'll try to report back with some specific uses before too long...