Happy first day of spring! Though for many {my dear Canadian family & friends}, winter white is all that is in sight. Our Colorado forecast also indicates another winter storm on the horizon. So...before you move too quickly into spring asparagus, radishes, peas, etc., enjoy the end of root vegetable season with this simple, yet delectable roasted dish.
Roasting has become one of my all-time favorite cooking techniques this winter. With very little preparation, vegetables are transformed into caramelized delights. "Recipes from the Root Cellar" by Andrea Chesman provided great inspiration for utilizing the wide array of winter vegetables. Andrea was so kind as to provide me with two copies of her cookbook to share with you! Details to come on how one can be yours...
But first let me take you back to an early January cooking class, in my parent's cozy kitchen in snowy Canada. This recipe was on the agenda for the class and deemed the favorite of the night.
Other candidates included:
Maple Balsamic Vinaigrette with Greens
Roasted Brussels Sprouts & Citrus Salad with Bacon
Black Bean, Sweet Potato & Spicy Sausage Stew
Intentionally choosing the rustic approached, I bypassed peeling my vegetables, giving them a thorough scrubbing instead. Save time and nutrients- that's my style. If you are concerned about the outer layer of the vegetables being too tough, go ahead and give them a quick peel before slicing.
2 carrots, sliced diagonally into 1 inch slices
2 parsnips, sliced diagonally into 1 inch slices
2 rutabaga, cut into 3/4 inch cubes
2 beets, cut into 3/4 inch cubes
1 onion, halved and sliced vertically into slivers
3 Tbs olive oil
salt & freshly ground pepper
3 Tbs balsamic vinegar
1/4 cup + 2 Tbs maple syrup
3 Tbs butter, melted
Preheat oven to 450°F. Lightly oil a large sheet pan or roasting pan. Spread the vegetables on sheet pan and toss with olive oil, salt and pepper.
Roast for about 45 minutes, stirring occasionally for even cooking until vegetables are lightly browned and mostly tender.
Meanwhile, whisk together balsamic vinegar, maple syrup and butter. Pour over vegetables and roast an additional 10 minutes, until well-browned and completely tender. Stir gently to ensure all vegetables are coated with glaze. Serve immediately.
Adapted from: Recipes from the Root Cellar by Andrea Chesman
Adapted from: Recipes from the Root Cellar by Andrea Chesman
Feel free to mix and match your root vegetables, adding others such as turnips or adjusting quantities to enjoy your favorites. Parsnips are my current delight...
And the moment you have all been waiting for...who are the lucky winners of this fabulous cookbook? The first is awarded to a class participant - Jen Robinson - thank you for your enthusiasm!
The second cookbook is for a reader...yet to be determined! To enter, simply leave a comment indicating you follow the blog and share how you have been inspired to enjoy winter vegetables this season. Giveaway closes at midnight, Sunday March 24th.
Stay warm and cherish the end of the season!
