Roasting Root Vegetables

Nothing reminds me more of the colder months than roasted root vegetables. My grandmother used to have a dirt-floored room in the basement that she used solely for the storage of these vegetables. My sisters and brothers and I called it the root cellar. Root vegetables are naturally suited for long storage and, once the temperature starts to drop, there’s nothing better than carting them up to the kitchen for cooking. The aroma of these tasty gems while roasting is mouth-watering. These vegetables are fresh and available in fall and winter when other vegetables are hard to find. They are an original “green” food because they are available locally. They are also inexpensive and pack tons of nutrients and flavor, as well as vitamins, minerals, antioxidants and fiber. Turnips, rutabagas, beets, potatoes, sweet potatoes, celery root, leeks, carrots and parsnips are very versatile and are yummy when roasted. Roasted vegetables are crunchy on the outside and deliciously soft and creamy on the inside. They sport a caramelized flavor and are both smoky and naturally sweet. They can be paired with any kind of meat or fish, but they are delicious as an entrée as well. Roasted root vegetables add a colorful arrangement to your palette.

Roasting is the easiest technique you can perfect. Anyone can do it without a recipe. All you need is a hot oven, sliced or diced vegetables, extra virgin olive oil, a little salt and pepper and a sheet pan big enough to arrange the vegetables in a single layer without crowding the pan. There is a lot of peeling and slicing or dicing but it is worth it. You can add garlic and spices and herbs to change and enhance the flavor from recipe to recipe. For instance, to make it Mediterranean-style, add rosemary and balsamic vinegar; Italian, add oregano or sage; for Indian, add cardamom; for Mexican, add cumin or coriander and cilantro to garnish. I also like to just add extra virgin olive oil and Canadian steak seasonings.

Here are several of my favorite ways to prepare roasted root vegetables. Use them as a side dish. I pair the maple and sage recipe with some lovely white beans warmed up with sage and extra virgin olive oil as an entrée. I also love them in a wrap with provolone cheese.

Roasted Root Vegetables with Maple and Sage
Serves 4

1 rutabaga, peeled and sliced

1 turnip, peeled and sliced
1 sweet potato, peeled and sliced
1 parsnip, peeled and sliced
2 carrots, peeled and sliced
1 Tbsp olive oil
salt and several cranks of black pepper

3 Tbsp pure maple syrup
1 Tbsp butter
1 Tbsp chopped fresh sage

Preheat oven to 400 degrees F. Toss sliced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet. Roast for 20 minutes.

Meanwhile, in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

Spiced Pork Stew with Roasted Root Vegetables and Gremolata

Pork Seasoning:

1 tablespoon of cumin seed toasted and ground
2 tablespoons of coriander seeds toasted and ground
2 tablespoons of fennel seeds toasted and ground
3 pounds of pork shoulder trimmed and cut into 2 inch chunks
1 teaspoon cayenne pepper
½ tablespoon of oregano
½ tablespoon of thyme
6 garlic cloves smashed

Cover the pork cubes with the above ingredients and mix well. Refrigerate overnight.

Remove the meat from the refrigerator and allow coming to room temperature and season with salt and pepper. Sear and brown the meat on all sides in extra virgin olive oil. Remove and add:

1 sliced onion
1 diced carrot
¼ of fennel diced
1 bay leave
1 crumbled chile de arbol

Stir and cook about 5 minutes. Add in 1 cup of white wine and reduce by ½.
Then add in and bring to a boil:
2 cups of chicken stock
2 cups of veal or light beef stock

Place pork in the pot and add:
1 whole lemon
6 sprigs of cilantro

Cover pot and place in a 300 degree oven and braise for 4 hours or until tender. In the meantime prepare root vegetables simply with salt and pepper and extra virgin olive oil for roasting.

Increase oven temperature to 425 degrees. Remove the meat and place on a sheet pan. Caramelize for about 30 minutes. Place root vegetables on the other rack and roast at the same time.

Place pot back on the stove and reduce to ½ over high heat until thickened for a sauce.

Plate meat and roasted vegetables on a serving platter. Cover the pork with the sauce and garnish with gremolata: mix zest of 1 lemon, 2 cloves of minced garlic and ½ cup chopped parsley. YUM. This is Mexican at its best!