Crispy Root Vegetable Roast

These were so good……..see all these veggies?   They are delicious….and easy….and good for ya!  Look how pretty they look all sliced and nestled in the skillet before cooking:

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Combine the listed ones, leave out the ones you don’t care for and include more of the ones you want, just try them.   So good.

And if you don’t have a mandoline to cut yours up, your grater may have a slicer on the side of it that slices, or just slice thin.  Either works.  

And now they have cooked:

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One note:   make sure you “brush” the melted butter on top of the veggies – i just dribbled and think I missed some spots – and I may cook them a bit longer next time – I want them more caramelized/golden colored.

Wouldn’t this be good with your favorite roast recipe?  Or a pork loin?  They can cook in the oven at the same time!  Whala! Dinner done! 

Let me know how you like your veggies.

Roasted Crispy Root Vegetables

6 Tbsp. unsalted butter, melted and divided

2 russet potatoes, peeled

2 sweet potatoes, peeled

1 rutabaga, peeled

1 turnip, peeled

6 cloves garlic, smashed

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

Garnish: fresh thyme sprigs

Preheat oven to 400 degrees.  In a 12-inch cast-iron skillet, add 3 tablespoons melted butter, swirling to coat bottom.

Using a knife or mandoline, slice potatoes, rutabaga, and turnip into 1/8 inch thick rounds,.  Keeping sliced vegetables together by type, place in skillet.  Tuck in garlic among sliced vegetables.  Brush vegetable tops with remaining 3 tablespoons melted butter; sprinkle with salt and pepper.

Bake until vegetables are tender and golden brown, approximately 1 1/2 hours, depending on your oven.  Garnish with fresh thyme if desired.  

**Note:  I actually pulled some thyme off the stems and sprinkled on top of the veggies and baked it with the veggies.  Great idea.  This would also be good using rosemary and olive oil.   

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