I don’t, as a general rule, like root vegetables. Their flavors are too “earthy”, or too sharp, or too strong. Parsnips and I have a particularly acrimonious past.
However. Yesterday, I decided to pull up my big girl pants and try some. So I ran to the grocery store and bought a bag of carrots (I do love carrots!! But who doesn’t? Carrots and potatoes hardly even count), a celery root, a potato, a yam, a turnip, ginger root, and an onion. Obviously, I didn’t have the highest hopes, as evidenced by my buying just one of everything. lol
If you’re curious about root vegetables: http://ohmyveggies.com/a-guide-to-root-vegetables/
This was the recipe that got my mouth watering: http://www.theroastedroot.net/balsamic-roasted-root-vegtables/ — great ideas here.
As always, my implementation was a little “creative”, because I forget to read steps and sometimes just add crap because cooking is an adventure. I found certain of the vegetables much more difficult to cut than I would have thought, so my arms got a workout too.
So here’s the edited version of the recipe I used, which is linked to above, at the Roasted Root. (I’ve had Rusted Root music going through my head all day, lol) Needless to say, I did not cut my veggies into lovely rounds and cubes. I was lucky to get them all cut; some didn’t want to Go Gentle Into That Good Night (Dylan Thomas was my sous-chef) and fought terrifically (or at least were exceedingly grumpy for inanimate objects). Here it is!
Balsamic Roasted Root Vegetables
1 turnip, chopped into ½” cubes
1 medium-sized yam, chopped into ½” cubes
1 big ole celeriac, peeled and chopped
2 carrots, peeled and chopped into ¼” rounds
3/4 yellow onion, diced
6 cloves garlic, minced
2 tablespoons grated ginger (I totally forgot this. lol OOPS)
2 tablespoons olive oil (I doubled this because SO MANY VEGGIES)
3 tablespoons balsamic vinegar (I doubled this for the same reason)
1 teaspoon salt (or to taste)
¼ teaspoon ground cayenne pepper
2 teaspoons ground cumin
Splash Worcestershire Sauce (because it is my friend)
1) Preheat oven to 375 degrees.
2) Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes).
3) Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a fork.
4) Sprinkle the salt, cayenne pepper and cumin over the veggies and mix again with a fork to be sure everything is coated.
5) Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
6) Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 25 minutes until the sweet potato is softened and al dente, but not mushy.
So I didn’t read the directions particularly well and just added the spices to the sauce because, what? It’ll all get on there. Probably.
They’re delicious and this completely supports my theory that Everything Is Better With Balsamic Vinegar. (Well, almost everything.) In fact, I think I’ll go have a second bowl.