I love to cook ahead. This summer when it was ridiculously hot outside, I tried as much as possible to make things far ahead and then stick them in the fridge to re-heat or eat cold later. These vegetables are not only really good for you, but they are delicious and versatile. You can eat them as a side but one of my favourite things is to toss them in a salad with quinoa or millet and then pile the works on some fresh spinach and arugula mix. Don't worry, that recipe is coming too!
You can play around with this recipe as much as you want, but the method is much the same. Reduce or increase the veggies as much as you want, omit the ones you don't like altogether, it's all up to you. Rosemary can be substituted with thyme, you could try seasoned salt if you wish, or fresh cracked pepper. I find that the beets tend to cook slower than anything else so when you cut them into small wedges or moons, try doing them fairly thin.
If you think your kids will never eat this, I challenge you to get them involved in the prep (except peeling purple beets, maybe-unless you have a hose nearby). In my experience cooking with kids, they will often say they hate things but when faced with a roasted, slightly caramelized vegetable, they can't resist. It's all in how you cook those vegetables, folks. You will be surprised. Trust me. Get them to help stir the veg in some oil and arrange them on the pan. Be careful, though. Once those kids zero in on a favourite vegetable you may not get to eat any.
Yield: around 10 cups of vegetables
Ingredients:
1 medium sweet potato, peeled and chopped into 1/2 inch cubes
2 medium Yukon Gold potatoes, peeled and chopped into 1/2 inch cubes
4 carrots
3-4 parsnips
2 medium purple beets
2 medium golden beats
2 medium Yukon Gold potatoes
2 springs fresh rosemary
3 Tbsp light olive oil
salt and pepper
Directions:
1. Pre-heat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
2. Toss the Yukon gold potatoes with 2 tsp of olive oil, salt, pepper, and a good pinch of minced rosemary. Spread them on the baking sheet.
3. Toss the sweet potatoes with 2 tsp of olive oil, salt, pepper, and a good pinch of minced rosemary. Spread on the baking sheet beside the Yukon golds.
4. Continue with the other veggies in the same manner-tossing with oil, salt, pepper, and rosemary and spreading on the sheet. The reason I don't mix them all together is that sometimes the veggies are finished at different times, and this makes it easier to remove some from the pan early if I need to. Also, because those purple beets will change the color of everything if you toss them all together.
5. Bake the veg for about 35-50 minutes, checking frequently, until fork tender and lightly browned. Some may be finished ahead of others, and because you've divided the vegetables into rows it will be easier to scoop say, all the parsnips off the pan and let the beets cook longer.
6. Let the vegetables cool on the stove top before serving, or cool to room temperature before putting in a sealed container in the fridge. The vegetables will keep for about 4 days and you can use them as a side, toss them in salads, etc.
Inspired by Eating Well
