You might also like these recipes for rosemary roasted potatoes, roasted carrots with za’atar, roasted honeynut squash and curry roasted eggplant. This is my kind of food. Delicious, colorful veggies, cut into chunky wedges, roasted in the oven until golden brown and crisp, and served piping hot alongside a veggie burger. Or by itself, because this kind of beauty really needs no complement. I found myself with an armload of root veggies on my hands this week. Brilliant orange carrots, mellow golden beets, plump sweet potatoes, starchy, delicious red potatoes, jewel-like radishes, and deep purple onions. I wanted to come up with the simplest recipe that would not just be tasty, but would make all those amazing flavors sparkle and soar. In the end, the recipe was a bit of a no-brainer. This is what I often do to potatoes when I want some roasted spuds in a hurry, and I was pretty sure the treatment would work just as well on the other root veggies. Check to get new recipe updates by email.
So I chopped up my veggies into rather large wedges, tossed them with a smidge of oil, turmeric, salt and ground black pepper, and let them hang out in a piping hot oven for 40 minutes. That’s the recipe, all, promise, it’s all I did. In return, I had two baking sheets of unbridled deliciousness. Root vegetables lend themselves beautifully to roasting. Their natural sweetness concentrates and helps caramelize the vegetables, making them crisp and golden. They are especially mindboggling dipped into a cheesy cashew sauce that I will share with you in my next post.