It's the season of change. Changing leaves, changing weather, changing wardrobes and changing vegetables. Ok, sure, some might be not as jazzed up about the last one, but the way I see it, it means a whole new line-up of vegetables to experiment with. Among my fall favorites are the members of the root vegetable family, including parsnips, sweet potatoes, beets and carrots. What better way to enjoy these veggies than to channel your inner child and treat yourself to some "fries"...
Root vegetable "bakes" doesn't have quite the same ring to it, but no need to break out a vat of frying oil for this recipe when you have a perfectly functional oven at your disposal. Feel free to get creative with your seasonings, whether a cajun-inspired blend speaks to your palate or you want to put an italian twist on the flavors, you really can't go wrong. I thought sesame and thyme was an interesting combination and would definitely take it for a test drive again.
The recipe:
2 parsnips
2 carrots
1 large sweet potato
1 beet
1 tbsp sesame seeds
1/4 c. fresh thyme, finely chopped
1/4 c. olive oil
Salt and Pepper to taste
Preheat oven to 375 degrees. Peel and cut the vegetables into uniform matchstick-like shapes. Warning: beets tend to "bleed" a bit so I like to keep them separate from the rest of the vegetables.
In a measuring cup, measure out 1/4c. of olive oil and add in thyme and sesame seeds. Add vegetables (parsnip, carrot, sweet potato) to a bowl and drizzle with the oil mixture. Transfer to parchment-lined baking sheet. Add beets to the bowl and use residual oil to coat beets. Add to baking pan.
Bake for ~40 minutes, turning the vegetables half way through. Add salt and pepper to taste.
No comments:
Post a Comment