Relish in roasted root vegetables

Roasted root vegetables with fresh pears are a total revelation

. You must try this. I roast a lot of veggies and I've been doing it for years, I think it is one of my favourite was to eat them and I think if you give it a go, you will be a convert! I cut up cubes of squash, peppers, peeled garlic cloves, zucchini, carrots, beets, parsnips, pears and onions toss them with good quality extra virgin olive oil and a generous amount of salt and pepper. Transfer them to a cookie sheet and put them in a 375 degree oven for about 45 minutes tossing them around once or twice during the cooking process. The cooking time might be a little more or a little less depending on the size of your cubes, keep an eye on them you want them to be fork tender. Let the veggie & pear cubes cool on a sheet pan and transfer them to a bowl to store in the fridge. Now that you have roasted your veggies you have an incredible base for a ton of great recipes. A little bit of work once a week will make your meals a cinch and will change the way you think about packing lunches! Adding the pears into the mixture has to be one of my favourite discoveries in a long time. The pears add an inherent sweetness to the rest of the veggies and make them even better than the traditional.

Now that you have a good quantity of roasted veggies, while they are still warm you can toss them with a splash of balsamic vinegar and an extra glug or two of extra virgin olive oil add some fresh chopped herbs, sprinkle with crumbled feta and instantly you have a killer side dish or vegetarian main course. Puree your roasted veggies and add to homemade soup stock for a hearty vegetable soup finish with a generous shaving of parmesan cheese, a drizzle of infused oil, a few croutons and you will have a hearty lunch or dinner in no time. Add chunks of roasted vegetables to your favourite salad blend dress with your favourite vinaigrette and enjoy them as a first course. Or toss the roasted veggies into a simple tin of San Marzano tomatoes with some crumbled Italian sausage and season with fresh oregano, layer between fresh lasagna sheets with ricotta cheese, spinach and mozzarella your lasagna has never tasted this good.

What are you waiting for? Roast some fall root veggies, toss in a pear and get your dinner groove on.Roastroot vegetablesare going to be a staple in your house too.

Relish in roasted root vegetables

By: Angie Quaale

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