I like roasting vegetables because it’s easy and the results have a lot of flavor. Gotta get down to the root of things sometimes to get to the good stuffs. Roasting vegetables of the ROOT variety is one of my favorites, because there is very little fuss over the timing of the different veggies to worry about. As long as you cut them about the same size there is no need to put some vegetables in earlier and then some in later. Roasting vegetables allows you to wander away from the kitchen and do some other stuff.
This is not so much a hard and fast recipe as it is a basic how to guideline. Feel free to change-up the root vegetables or if you wanted to add something else like asparagus or eggplant you might need to do a little research and factor in the timing of adding other non-root veggie items. Also, I encourage you to play with the herbs and spices. I often do! This is just how I did it this one time. Next time will probably be slightly different. I am not going to give amounts either. Just roll with what you want or got or whatever is in season.
I used cassava or yuca root this time around. Once I had yuca fries at an El Salvadoran restaurant and fell in love with it. What a weird beast, though. You should give it a try. I have only cooked with it a few times, but I dig it. Come to find out cassava is the 3rd largest source of carbohydrates for meals in the world. Right after rice and soft-drinks. Ha ha! I am guessing after rice and potatoes, actually.
Roasting Vegetables is Easy
Prep time: depends on the amount of roasting vegetables
Cooking time: 55 minutes
Total time: 70-90 minutes
Yams or sweet potatoes
Sweet onions with stalks still on
Cassava a.k.a. yuca root, manioc, or incorrectly as ‘yucca’
Garlic whole heads
Extra Virgin Olive Oil
Black Pepper freshly ground
Tabasco Sauce to taste
1. Preheat oven to 425 degrees Fahrenheit. Peel the carrots. Chop the tops off of the leeks where they begin to turn green. Do the same with the onions and halve. Halve the turnips and snip off the greens, leaving a little stem attached to each turnip. Use the leftover turnip greens for a salad or cook them like spinach or kale. Peel the parsnips. Peel the cassava. Cut the very tops off of the garlic heads.
2. Cut up the potatoes, yams, parsnips, and cassava into similar size pieces. See my pictures for size examples. I wish I had cut my carrots in half. So, cut the carrots in half length-wise.
3. Place all items (except garlic) onto a roasting pan or cookie sheet or multiples of such items if needed.
4. Sprinkle the root vegetables generously with extra virgin olive oil. Add salt and freshly ground black pepper and Tabasco sauce to taste. Then take your clean hands and make sure all the vegetables are well-coated with oil, otherwise they might dry out and no one wants that.
5. Cook at 425° Fahrenheit for 25 minutes. Remove from oven, stir well and rearrange vegetables with tongs and try to make sure they get coated again with the olive oil. Add the garlic to the roasting pan and pour about 1 teaspoon of extra virgin olive oil over the top of each garlic head and add a pinch of salt. At this point add the herbs (in this case marjoram and thyme) to taste.
6. Return the roasting pan to the oven for another 30 minutes.
7. Remove from the oven and let cool for about 4 minutes and serve.
What to Serve with Roasted Vegetables?
We often just eat these like this and with nothing else. Yes, they are that good. But, I suppose you could serve them with some seitan or other plant-based protein if you wanted these to be kind of like a side dish. Roasted vegetables are just one of the many reasons I love being vegan.
~*The Funky Vegan