Thursday, September 23, 2010

Roasted Root Vegetables

This is a before cooking picture.  I didn't get a picture of the final delicious and beautiful dish.  You know... something about "the witching hour"!  Enough said.

I thought I would share a dish I made for last nights dinner to welcome fall. 

Roasted Root Vegetables
Red Beets
Yellow Beets
Red Potatoes
Olive Oil
Sea Salt

I simply diced the veggies and tossed them with a little olive oil and sea salt in a shallow roasting pan.  Cover them with foil and place in a 400 degree oven for about 30-40 minutes until fork tender.  Then uncover and cook about 10-15 minutes more to give them a little carmelization/crisp to them.  They are so healthy and flavorful!

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