Roasted Root Vegetable Medley - Recipe

[Tim Donahey]

Roasted Root Vegetable Medley
Wolfgang Puck

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
4 to 6 sweet potatoes or yams, scrubbed and cut lengthwise in halves (originally called for 6 to 8 fingerling potatoes)
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Sea Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F. (I went 450.)
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes (I left them in about an hour.) Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.



Well, first off, it's delicious! Makes 10-12 servings, but it's hard to go less than half with many of the ingrediants being only 1 of each vegetable. I made the whole batch, separating each serving into a zip loc baggie and putting them all in a tupperware and into the freezer. I'm not sure how well it will reheat, but hopefully well!

Wasn't sure if everything here was Paleo either... some of these root vegetables I'd never even heard of before.

I'm interested to hear your impressions!

[Jay Cohen]

Tim;
Looks very tasty.
I just never take the time to bake veggies, as I mostly just pan fry, but veggies do taste very yummy coming out of the oven.
I like your idea of making a big batch, then freezing, that is very cool.

Thanks for posting, hope all is well.

Chow On.

[sarena kopciel]

Tim, sounds awesome!! I love to bake my veggies and do it often!! Any combo works and you can add/top with chopped fresh herbs too. Rosemary is a great add in to root veggies; garlic is a no brainer. You can always take whats left, puree it, add water or broth, some bones and/or meat parts, cook a while longer and voila delicious soup!! Or just puree, thin and you have a thick/creamy root veggie soup!!

[Darryl Shaw]

Originally Posted by Tim Donahey

Roasted Root Vegetable Medley
Wolfgang Puck

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
4 to 6 sweet potatoes or yams, scrubbed and cut lengthwise in halves (originally called for 6 to 8 fingerling potatoes)
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Sea Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F. (I went 450.)
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes (I left them in about an hour.) Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.



Well, first off, it's delicious! Makes 10-12 servings, but it's hard to go less than half with many of the ingrediants being only 1 of each vegetable. I made the whole batch, separating each serving into a zip loc baggie and putting them all in a tupperware and into the freezer. I'm not sure how well it will reheat, but hopefully well!

Wasn't sure if everything here was Paleo either... some of these root vegetables I'd never even heard of before.

I'm interested to hear your impressions!

Paleolithic hunter-gatherers routinely ate dozens of different kinds of roots and tubers so the only ingredients that wouldn't have been eaten 50,000 years ago were the olive oil and the black pepper.

[Steve Liberati]

Originally Posted by Darryl Shaw

Paleolithic hunter-gatherers routinely ate dozens of different kinds of roots and tubers so the only ingredients that wouldn't have been eaten 50,000 years ago were the olive oil and the black pepper.

I thought the same thing. This reference says otherwise:
http://www.foodtimeline.org/

PS Susie Rosenberg posted this link yesterday on the CrossFit Forum.

[Tim Donahey]

Originally Posted by Jay Cohen

I like your idea of making a big batch, then freezing, that is very cool.

Cold, actually.




(I just can't help being the dork that I am.)

Thanks, Jay!

[Tim Donahey]

Originally Posted by sarena kopciel

You can always take whats left, puree it, add water or broth, some bones and/or meat parts, cook a while longer and voila delicious soup!! Or just puree, thin and you have a thick/creamy root veggie soup!!

That's a great idea Sarena! I'm going to try it tomorrow!

[Darryl Shaw]

Originally Posted by Steve Liberati

I thought the same thing. This reference says otherwise:
http://www.foodtimeline.org/

PS Susie Rosenberg posted this link yesterday on the CrossFit Forum.

Black pepper and olive oil are both neolithic foods.