Roasting vegetables is a quick and easy method that suits the cold winter weather. Chef Brian Alberg’s recipe features a lovely assortment of root vegetables which marry perfectly with beef or chicken. Prepare this dish as a lovely accompaniment to your next Sunday roast and enjoy the leftovers for lunch for the rest of the week.
- 1 pound rutabaga, coarsely chopped
- 1 pound carrots, coarsely chopped
- 1 pound turnips, coarsely chopped
- 1 pound red beets, coarsely chopped
- 1/4 cup olive oil
- 1/2 teaspoon fresh thyme, minced
- 1/2 teaspoon fresh rosemary, minced
- salt & pepper
- 2 handfuls baby Swiss chard or spinach, washed
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange the vegetables in large baking pan and brush with olive oil. If you do not have a brush, use a mixing bowl and toss with the olive oil, using your hands, before placing the vegetables in the pan.
- Scatter the herbs over top. Season to taste with salt and pepper, starting with a pinch of each and working up to a larger portion. You can always season further when you taste.
- Place in the preheated oven on the middle rack and roast, turning vegetables occasionally, until golden on the edges and tender when pierced with a knife, about 1 hour.
- Place the vegetables in a clean mixing bowl and toss with the fresh Swiss chard or spinach to wilt the greens. Serve hot.