Roasted Root Vegetables with Mustard Vinaigrette.

I'm thankful for root vegetables.  God designed them so perfectly - rich in minerals and vitamins that help our bodies to detoxify itself and shield us from all sorts of winter bugs.  They are also perfect for winter storage, both in the garden and the cellar.  In the great Pacific Northwest, if you're looking to homestead and grow what you eat, you better get used to lovin' some root vegetables - because this side of the Cascade, that's what you have in the winter.  Lots and lots of root vegetables.

This recipe is one of my favorite ways to enjoy the usually un-popular root veggies.  It's super simple to put together and is a beautiful display of the wonder of Creation.  It's colorful and fresh and wonderful.

Plus, I don't know if you knew this, but vegetables are good for you.  So let's eat more of them.

Roasted Root Vegetables with Mustard Vinaigrette
You will need: 
 - 5-6 parsnips, peeled and chopped into large pieces
 - 5-6 potatoes, chopped into large pieces
 - 5-6 carrots, peeled and chopped into large pieces
 - 1 bunch of green onions, chopped
 - 1 sweet potato or yam, chopped into large pieces
 - 1 bunch of beets, peeled and chopped into large pieces
 - 5 cloves of garlic, minced
 - 1/3 cup high quality olive oil
 - Salt and pepper, to taste

For the vinaigrette:
 - 4 tablespoons red wine vinegar (apple cider vinegar works fine,too)
 - 2/3 cup high quality olive oil
 - 1 small shallot, minced
 - 4 teaspoons high-quality dijon mustard (check those ingredients!)
 - 1/2 teaspoon sea salt

Step One:  Wash, peel, and chop all the veggies - take extra effort to try and chop them into uniform-sized pieces so they cook accordingly.  Then, toss them with the olive oil and spread them out onto a thin cookie sheet.  Salt and pepper generously.

Step Two:  Roast the veggies in a 425 degree oven for roughly an hour or so, until fork tender.  When the veggies have just a few few minutes left, whip up the vinaigrette by simply combining all the listed ingredients.

Step Three:  After the veggies have finished roasting, remove them from the oven, transfer them to a bowl, drizzle them with the vinaigrette, and toss to coat.

Step Four:  Pretty easy, huh?  This veggie medley is perfect served atop a small mound of buttered brown or wild rice.  Sometimes, we eat this as a vegetarian meal and crumble some goat cheese over the top.  Other times, I add in some leftover chicken from making stock.  This time, I even added the beet greens for a little extra fun - kale or chard would be wonderful, too.  Did I mention it's also divine with a roasted chicken thigh snuggled right on top?  My point is simply this - it's adaptable. 

I find myself making this dish often - it's just so quick to toss together and fills that hankering for warm, filling, nutritious food.  Use whatever root vegetables your family enjoys most.  I, for one, loathe turnips.  And thus, turnips are not included.  

Here's a question: Do you like beets?

It seems people either love beets or hate beets.  Often times I hear "They taste like dirt."


Which is true, but I prefer the word 'earth'.  Beets taste like earth.  But in the very best way possible.  And roasted and drizzled in olive oil?  Oh Mama.  Put a fork in me.

If it's been awhile since you've enjoyed their wonderful goodness, might I suggest you giving them another shot?  I bet they'll quickly earn their place right back into your heart.

Enjoy!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Roasted Root Vegetables with Mustard Vinaigrette

• 5-6 parsnips, peeled and chopped into large pieces
• 5-6 potatoes, chopped into large pieces
• 5-6 carrots, peeled and chopped into large pieces
• 1 bunch green onions, chopped
• 1 sweet potato or yam, chopped into large pieces
• 1 bunch beets, peeled and chopped into large pieces
• 5 cloves garlic, minced
• ⅓ cup high quality olive oil
• Salt and pepper, to taste

For the vinaigrette

• 4 tbsp red wine vinegar ((apple cider vinegar works fine,too))
• ⅔ cup high quality olive oil
• 1 small shallot, minced
• 4 tsp high-quality dijon mustard ((check those ingredients!))
• ½ tsp sea salt

1. Wash, peel, and chop all the veggies – take extra effort to try and chop them into uniform-sized pieces so they cook accordingly.  Then, toss them with the olive oil and spread them out onto a thin cookie sheet.  Salt and pepper generously.

2. Roast the veggies in a 425 degree oven for roughly an hour or so, until fork tender.  When the veggies have just a few few minutes left, whip up the vinaigrette by simply combining all the listed ingredients.

3. After the veggies have finished roasting, remove them from the oven, transfer them to a bowl, drizzle them with the vinaigrette, and toss to coat.

4. Pretty easy, huh?  This veggie medley is perfect served atop a small mound of buttered brown or wild rice.  Sometimes, we eat this as a vegetarian meal and crumble some goat cheese over the top.  Other times, I add in some leftover chicken from making stock.  This time, I even added the beet greens for a little extra fun – kale or chard would be wonderful, too.  Did I mention it's also divine with a roasted chicken thigh snuggled right on top?  My point is simply this – it's adaptable.