Roasted Root Veggies

Last week I baked a turkey basically because I needed the leftovers for a recipe. Yes, I am the girl that fixes something based solely on getting leftovers to remake into another dish.

Anyhow the October issue ofBetter Homes and Gardens has some of the most amazing recipes ever. For this I followed the recipe for Medley of Roasted Root Vegetables. My leftovers dish (which sadly never got made due to an impromptu out of town trip) was going to be the Sweet Potato-Topped Turkey Pot Pie. This morning I made the Savory Egg and Sweet Potato Scramble.

This tells you two things: one- this magazine is totally awesome for fall foods and two- we are clearly obsessed with sweet potatoes in this household (completely factual).

Anyways for my cast of veggies :

20131004-152325.jpg

1 parsnip
Medley of fingerling potatoes
Shallots
Radishes
A turnip

I had never cooked with radishes or turnips before. (Spoiler alert: I liked the turnip and HATED the radishes. If its bad in a salad -roasting it won’t help)

The BHG recipe is very loose on what to use and do. Basically it said pick some veggies and some herbs and roast will olive oil. So for my herbs I used a poultry mix that came prepared in the grocery. They were still fresh but instead of buying thyme, rosemary and sage separately they were all in one packaged. I used about 1/2 of the box and chopped them very fine.

Once my veggies were chopped I sprinkled them on.

20131004-152810.jpg

Yes, I realize this photo is only chopped veggies (aren’t they gorge?!!!) I took no photos of me adding the olive oil (eyeball it- enough to lightly coat) or the spices. BLOGGER FAIL! After i tossed all that together – with salt and pepper too- I roasted them at 400 for 45 minutes to an hour- basically until it was tender and smelled heavenly.

I will certainly be doing more of this during this fall and winter. The hubs loved it too which is always great. Give it a try and you won’t be disappointed.

Try any new fall recipes that have been awesome? Share away!