“Root Parade”

(Roasted winter vegetables)

Once upon a time, before Casey and I had a farm of our own, we went to the Food Co-op mid-winter to find locally grown vegetables. Everything local that day turned out to be a root vegetable, and when we lined them up to purchase on the cashier’s conveyer belt, I looked down and announced, “It’s a root parade!”

Later that day, we made this delicious flexible dish, which we of course always think of as a ‘root parade,’ even though we no longer buy vegetables from the store. This is the dish we make every Christmas for Casey’s family — it’s become a repeat favorite!

Essentially, this is a simple roasted vegetable preparation, suitable for a wide range of vegetables (winter or otherwise). Begin by washing and chopping a selection of root or starchy vegetables: carrots, parsnips, potatoes, garlic (whole cloves are best), onions, leeks, beets, celery root, and/or winter squash. Aim for even-sized pieces for best cooking results. I prefer smaller chunks: about 1-inch cubes or slightly smaller.

Toss vegetables liberally with olive oil and salt and spread on a greased cooking sheet or large pan (preferably one with a lip so the veggies stay in place).
Roast at 375° until veggies are soft and beginning to caramelize. Stir once or twice mid-cooking to ensure they cook evenly and don’t stick to the pan. Serve warm!