With fall coming, things are turning such beautiful colors. But it's not winter yet, and there's time to enjoy what's left of this year's bounty. Roasting root vegetables is a great way to admire what nature still has to offer us.
Make sure they're all roughly the same size--although I did make the beets a bit smaller, as they take a little longer to cook.
Duck fat is totally optional. But I find it adds a little richness to the vegetables' flavors. A pat of butter would have a similar, but not quite the same, effect. I dare you to try it.
Roast at 425F for 45 minutes-1 hour, until all your vegetables are tender. Open the oven a couple times to stir the vegetables around, to prevent sticking and to make sure they stay evenly coated and get the chance to get caramelized.
Stir carefully, or you may end up with lots of beet-stained potatoes ;)
This is a really easy and delicious side dish (and a great way to get your family to eat their veggies.) The potatoes are rich and creamy, the carrots are sharp, and the beets turn sweet and tender. Use your favorite vegetables and your favorite herbs and make this a weekly meal your family will love.
Recipe: Roasted Root Vegetables
your favorite root vegetables (carrots, potatoes, onions, parsnips, etc.)
olive oil, for drizzling
salt and pepper, to taste
your favorite herbs (2-3 tbsp. fresh, 2-3 tsp. dried)
1-2 tbsp. duck fat or butter (optional)
Clean and peel root vegetables, if necessary. Cut into bite-sized pieces and lay on a sheet pan in a single layer. Drizzle with olive oil, and season with salt, pepper, and sugar. Add herbs and duck fat/butter. Toss to evenly coat. Roast in a 425F oven for 45 minutes-1 hour, stirring occasionally, or until vegetables are cooked through and caramelized on the outside.