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!
13 comments:
I do follow your blog, Gen. And, roasting is my all time favorite too, especially for root veggies.
mmm I roasted some beets not too long ago and they were sooo yummy!! Love the idea of maple-balsamic!
I discovered root veggies at the class u held at your moms I had never cooked them before and they are one of my favorite dishes. I now experiment more since I attended your class and even ran out the next day and bought a scary sharp knife and new pans. I also love the Brussel sprout dish and make it often. I hope u come home soon and do another class. It really inspired me Hun I'm not a great cook but u passed ur experience on and it has really helped me to be a Lil more creative. Thank u
Dolly said it all. Thank you for helping us Canadians through the long long winter. Now there are more scrumptious aromas coming from our kitchens! Long live the maple roasted veggies.
I fell in love with roasting veggies when I roasted broccoli. Then sweet potatoes. Yum! And tomatoes at the end of the growing season. I'd love a copy of the book!
Love keeping up with Create, Nourish, Share. Hmm... although I am SO ready for spring, I did enjoy experimenting with beets this winter and made some delicious borscht soup. It's been great to have on-hand in the freezer. xo
I love following your blog! My favorite winter dish to make is sweet potato/butternut squash soup. Sometimes I add a protein, other times I just enjoy it as is & flavor with my Epicure seasonings.
Your blog is always so inspiring. I love roasting vegetables! It maintains the nutrient level and brings out such amazing flavours. I can't wait to try the balsamic and maple combo...two of my most favorite ingredients!!
ps...one can never have enough cookbooks!!
I know nothing about root vegetables. Honesty. :) Miss you, girl! :)
Genevieve, I can't wait to try your root veggie recipe and I will check out the cookbook. I like to add fresh fennel to my roasted roots occasionally. Your blog is terrific!
Hi Genevieve, I am friends with Rachel Oberg and have really enjoyed your blog. I love the obvious thought and care you put into cooking, and have enjoyed many of your recipes. I know i have missed the giveaway cut-off, but wanted you to know i am a follower of your blog. :)
Oh...what a beautiful dish. I love root vegetables and simply roasting them with herbs and olive oil is my favorite way to cook them. I love that your keep the skin for more nutrients. I personally prefer it that way. (kids love them peeled though). :) either way, they are delicious. Thanks for hosting the giveaway. Sounds like a nice book to have.
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