Saturday, December 5, 2009

Weekend Yummies

It's finals time again. Sigh.

In my book, there's no better way to waste time than cooking.*

And this time of year, what's better than roasted root vegetables? Nothing.

If you too are in the finals way, you can take a study break and cut vegetables for about 30 minutes, pop them in the oven and enjoy the amazing smells. Then about an hour later, you've got glorious, melt-in-your mouth vegies. Yum.

This one's so simple, it doesn't really need a recipe.

Preheat the oven to 400 degrees. Cut up your favorite root vegetables, and put them in a baking pan. Douse them in olive oil and spices (we like simple - salt, pepper, rosemary) and toss them around to make sure they're all covered. Then bake for 1 - 1 1/2 hours - until everything is nice and soft.

You can use whatever roots you'd like. In this one, we used the things that were in season at the farmers market - sweet potatoes, turnips, radishes, beets, onions, and threw in some brussels sprouts about 20 minutes in for good measure.

It was delicious, and the leftovers made me and the babe the envy of all of our friends at the lunch table.

*Except, of course, surfing the interwebs in a restless and dissatisfied fashion.


the babe said...

the brussel sprouts melted in our mouths. seriously. they were amazing. the veggie to watch out for is the beets, as they take the longest time to cook. yum!!!

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