Roasted Beets, Parsnips, and Carrots

by kara on May 15, 2011

There really isn’t a vegetable I don’t like.   Thankfully, our neighborhood co-op is chockful of a variety of fresh vegetables in all different colors and flavors.  Lately, I’ve been especially fond of golden, red, or chiogga beets and parsnips.  I’ve posted before of my love for beets as well as my love for parsnips.  Lately, I’ve been roasting them as a side dish to anything we put on the grill.  This recipe really could not be any easier.  Choose whatever variety of root vegetables your store has on hand.  Fennel is a flavorful addition as well. This time, I threw some carrots in the roasting pan so my little guy would be more inclined to try the vegetables.  He dunks them in ketchup.  Whatever works.

Roasted Beets, Parnips, and Carrots

3-4 small beets (golden, red, chiogga), washed with ends trimmed, sliced

3-4 medium parsnips, peeled and cut into bite-size pieces

Carrots (baby carrots or 1 large carrot cut into bite-size pieces)

2-3 Tbsp. olive oil

Kosher salt to taste

Freshly ground pepper to taste

Preheat oven to 425 degrees. Coat a roasting pan with cooking spray.   Place root vegetables on roasting pan and drizzle with olive oil.  Toss the vegetables to make sure the olive oil is evenly distributed.  Salt and pepper to your liking.  Roast in pan for 20-25 minutes.  Make sure to keep an eye on the pan and turn vegetables over after 10 minutes.  They should be slightly browned when done.

If someone special is dining with you. . . a small pat of butter and a sprinkling of freshly ground parsley adds richness to the dish.

 

 

 

 

 

 

 

 

Previous post:

Next post: