Roasted Roots

Roasted roots are one of our winter favorites for Shabbat dinner. There really isn’t an easier recipe. Just clean up and peel a bunch of root vegetables like beets and turnips and though them in a pan, quarter an onion if you like them, toss them around in olive oil and put them in the oven covered or uncovered at 350 or 400 degrees or so for at least an hour. Some salt over the top is fine, but not at all needed. Don’t forget to throw in a whole bunch of unpeeled garlic cloves!

Note: If you cut your beets at all the color will bleed substantially. I try to keep everything whole unless they are really big.

Advertisements

One thought on “Roasted Roots

  1. Roasting is easiest, thats how I cook my sweet potatoes. I usually use Spectrum shortening (palm). I put some in the pan and melt it in the oven while its pre-heating.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s