Roasted root veggies are one of my favorite side dishes. You can stick with simple potatoes or you can get creative.
This recipes features:
A breakdown in communication with my husband inspired this particular mix. When I asked him to pick up some turnips for the Cheesy Fries recipe I shared a couple of weeks ago I said, “get 6 or so if they are small, or one big one.”
Apparently our concepts of large and small differ. I consider young turnips that measure about 1 ½ to 2 inches in diameter to be small. My dear husband purchased 6 turnips that measured 3 to 4 inches in diameter.
To his credit, the sharp taste of the larger more mature turnips was perfect for the cheese sauce. However, the recipe only called for ½ cup, so I was left with 5½ large turnips wanting to sprout on my kitchen counter.
Roasted Root Veggies = Yum
Roasting mellows the flavor of strong root veggies like turnips and radishes. I had a bunch of fresh radishes I intended to roast with some baby carrots. Adding the leftover turnips to the mix was a no-brainer.
If you think you don’t like turnips, try roasting them! My husband was quite comical as he gobbled down this recipe for roasted root veggies.
“Call my mom and tell her I’m eating turnips,” he exclaimed between mouthfuls. “She’ll never believe you!”
Roasted Root Veggies: Endless Possibilities
This recipe for roasted root veggies is one of many possible variations. You can mix up the types of vegetables as well as the types of seasoning for different flavor combinations.
You can also change the food you serve them with. My husband enjoyed this recipe with slow-cooked chicken. I think this particular mix goes well with Kale Veggie Patties.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.