root vegetablesĀ roasted

July 28, 2020
0 Stars
Photo by Sophie
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

In Quebec, summer is short-lived, the first harvests arouse all my attention and a desire to buy everything that the market gardeners offer me when I see the beautiful colored radishes, Nantes carrots, baby potatoes, parsnips etc.

Eating "raw" radishes was what I did most of the time ... until I discovered another way to enjoy them. In cooking, we rediscover it. For my part this way allows me to use it anyway.

I offer you here a simple recipe but full of flavor with almost all of the root vegetables from my part of the country. —Sophie

  • 10-12 Baby potatoes
  • 5-6 Nantes carotts or little new one
  • 5-6 Parnish
  • 4-5 Radish 6-8
  • 4-5 Beets
  • 3-4 sprigs Garlic flowers
  • 1 red onion
  • 3 tablespoons Olive oil not too much
  • 2-3 sprigs of fresh rosemary leaves only
  • Salt ans pepper to taste
In This Recipe
  1. keep the vegetable peel except for the beets. Cut the radishes in half, slice the beetroot, and split the carrots and parsnips lengthwise. Make sure you have the same size pieces of vegetables for even cooking. Once washed and dried, place the vegetables on a baking sheet covered with parchment paper. Drizzle with oil, and toss with your hands. Top with the garlic scapes, then salt, pepper and rosemary leaves. Place in a hot oven at 400 degrees 30 min more or less if desired, turn over halfway through cooking.

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