Have you ever tried a side dish you loved so much that you just wanted to push the main course away and get more of the side? If you haven’t, you will once you try these vegetables. This is our favorite side dish (and sometimes main dish!) in the winter. By using root vegetables that keep well and are pretty cheap, it’s a very affordable dish. We’re still using onions and potatoes from our CSA!Root vegetables in this case means that the vegetable grows underground. Scientifically, only the carrot in this recipe is a true root vegetable, the potato is a tuber and the garlic and onion are bulbs. But in culinary terms, any vegetable that grows underground can be termed a root vegetable.
I’ve made this with other root vegetables such as sweet potatoes and turnips, but these four main ingredients are the ones we ALWAYS have at home. We have a box of potatoes still left from our CSA, and a few onions and bulbs of garlic. So all I really need to buy is carrots. I get the 5 lb bag of carrots for $2-3, a sweet deal!
When you do the simple prep work for this dish, try to get your potato and carrot chunks to similar sizes. They cook at about the same speed so by getting them about the same size you ensure that you don’t end up with one overcooked or undercooked. I cut longer pieces from the narrow tips and then cut thin coins from the thick ends of the carrot.
The “secret” ingredient in this dish is the Alaea sea salt which I talk a lot about in my Tomato and Spinach Salad Recipe. Make sure you wait to salt the vegetables until AFTER roasting them. If you salt them before it will draw out water in the oven and make them soggy, instead giving the nice crispy and caramelized edges that take this dish from simple to spectacular. If you don’t have alaea you can use a different coarse salt like kosher salt.
These roasted root vegetables are great with a salad as part of a vegan dinner, or alongside a steak or piece of chicken. They’re also a great party option because you can make a HUGE batch for very little money. Just make sure you use a large enough roasting pan or baking sheet to have them in one layer. If the vegetables are stacked on top of each other they’ll steam each other rather than getting roasted.
Roasted Vegetablesserves 4 as side
4 small red potatoes
3 carrots, peeled
1 red onion
1 TBS oliveoil
3 cloves minced garlic
coarse salt of your choice to taste
Preheat oven to 350 degrees. Chop potatoes, carrots and onions into similar sized pieces and place in a large baking dish. Drizzle with olive oil then stir in minced garlic. Roast for 15-25 minutes in the oven, stirring halfway through, until vegetables have golden edges that are slightly crispy.
Sprinkle with a coarse salt to serve (we LOVE Alaea Hawaiian salt).
Approximate cost/serving: These are all really affordable vegetables The whole dish cost me under $1.50 to make so about 35 cents a serving.
Vegetarian/Gluten Free: Yes and yes, vegan too!