Daily Archives: 18 January 2019

Roasted Root Vegetables {CtBF} #MyParisKitchen

Finally… This week’s recipe for Cook the Book Fridays is Roasted Root Vegetables from David Lebovitz’s My Paris Kitchen.  I say finally because I misread the schedule, so I made this one a couple of weeks ago.  (Then I had to scramble to pull together the sorbet.)

This recipe couldn’t be easier, or more familiar.  Honestly, I make a version of this almost weekly, fall through winter.  What could be easier than tossing chunks of hearty vegetables with herbs, olive oil, salt and pepper, and then roasting them at high heat until they’re both caramelized and meltingly tender?

The assortment of vegetables varies based on what’s on hand.  For this version, I used carrots, parsnips, sweet potato, butternut squash, golden beet, Brussels sprouts and shallots.  Other times, I throw in red beets, turnips, rutabaga, or watermelon radish.  It just depends what calls out to me.

I served roasted vegetables alongside crab cakes on New Year’s Eve.  For a leftover lunch, I ate the last of the roasted vegetables over a grain medley and dolloped with homemade mayonnaise.  Yum!

I really don’t have that much to say about this recipe.  It’s as delicious as it is simple but that’s really it.

Click here to see other thoughts on this recipe from my friends at Cook the Book Fridays.  I recommend that if roasted root vegetables isn’t already in your kitchen repertoire and you need more specific instructions, try the recipe on page 225 of David Lebovitz’s My Paris Kitchen.

 

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