Roasted Root Veggies

While D and I were picking up ingredients for our energy bars, we also thought we'd grab some veggies for dinner. I contemplated swiss chard, because I was craving it a little bit, but realized I didn't really know how to cook it or what else I'd need to cook it. D also seemed unenthusiastic.

Instead, we picked up a collection of root veggies and stems, and roasted them in the oven. We also added some chicken breast to make it a meal, although to keep it vegetarian, I'd just eat it with a liberal helping of parmesan cheese grated on top, and maybe some shitake mushrooms sauteed in butter. Yum!

The sweetness of the parsnips and the sweet potatoes works really well with the starchy potatoes. We watched an episode of House while dinner was cooking. This is pretty much the easiest dinner ever.. you don't even have to preheat the oven!!! It comes up to temperature while the food is cooking.

Ready for the oven.

Delicious and roasty.

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Roasted Root Veggies

Ingredients:
1 red potato
3 Yukon Gold potatoes
1 purple potato
1 "Japanese" sweet potato (or some other kind)
1 Garnet yam
3 carrots
3 parsnips
0.25c olive oil
1 large clove garlic
salt and pepper

Directions:
1. Cut all the ingredients into 0.5 inch cubes and place them on a baking tray. Mince garlic and add it to the mixture.
2. Pour olive oil over them, grind pepper on top, sprinkle with salt, and toss to mix.
3. Put the veggies in the oven and turn it to 475°F. Bake for about 35 minutes, stirring every 10 minutes. The veggies will be soft, fragrant and starting to brown when they're done.
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