It's time to warm things up on this cold winter's evening with my rustic roasted veggies. This recipe is so simple and versatile - you can really sub in any root vegetables that you have on hand. Today I used some beautiful organic parsnips, Jerusalem artichokes and celeriac that I picked up at Evergreen Brickworks Market in Toronto over the past weekend.
I was inspired to roast up these veggies by one the farmers from whom I purchased the Jerusalem artichokes. I love visiting farmers markets and speaking to the vendors about the produce I’m purchasing. It is a great way to learn about the source of what you’re eating and you might be tempted to try something new. Being that this was my first time making (and eating) Jerusalem artichokes and celeriac, this recipe was simple and the perfect use for these gorgeous vegetables!
Here's how to make this feel-good dish that will warm you up:
3 - 4 parsnips
1 large carrot
1 pound of Jerusalem Artichokes
1 pound Celeriac (celery) Root
2 - 3 small sweet potatoes
1 medium onion
4 - 5 cloves of minced garlic
1 tbsp dried rosemary (or fresh if you have it on hand)
Himalayan salt & freshly ground pepper to taste
(Use organic ingredients)
1. Preheat oven to 400F and line 1 large cookie sheet (or 2 small cookie sheets) with unbleached, chlorine-free parchment paper.
2. Clean, peel and cut the vegetables into roughly the same size (so that they cook evenly). Place in a large mixing bowl.
3. Add in sunflower oil, enough to coat everything lightly - you do not need to add that much as you’re roasting these veggies on parchment paper and they should not stick to the paper. Add garlic, rosemary, salt and pepper. Toss to combine and place on lined cookie sheet(s).
4. Roast for 20 minutes or so, remove pan(s) from oven and carefully stir. Return pan(s) to oven and bake another 10 - 15 minutes or until evenly cooked through.
Stay warm and enjoy!