My mother was asking me for parsnip recipes. I've never been a big fan of parsnips, but I gave her this recipe. Then she said "I think I'll just steam them." Whatever! This is WAY tastier. Anyway, this recipe is very simple and can be used on any kinds of root veggies.
Roasted Roots
4 - 6 cups cubed root vegetables (parsnips, potatoes, sweet potatoes/yams, beets, celeriac, carrots, turnips)
1/4 cup olive oil
Salt & pepper
1 - 3 tbsp herbs, dry or fresh (oregano, rosemary, basil)
6 - 12 cloves garlic (whole)
1/8 cup balsamic vinegar
1 tbsp grain mustard or mustard seeds
Mixed all ingredients together so that the cubed veggies are well coated. Place the mixture on a large baking tray on the top rack in the oven. Bake at 375 for 40 minutes (turning them at 20 minutes). Keep an eye on them because all ovens are different, sometimes it takes more time, sometimes less. I love beets and sweet potatoes so I tend to use lots of them, but potatoes are often quite cheap.
