Root Veggie Bake

Miss Betsy's Winter Harvest Oven Grilled Root Veggies 
 Okay so you peel: 
1 potato, 1 sweet potato, 1 beet (red), 2 large carrots
Then dice these suckers into 1 inch cubes or small cubes and put them in a large bowl.  This combination adds the sweet to the dish. 
Then add:  1/2 an onion sliced (not diced), 1 red pepper sliced (seeds and stem removed) (any pepper will do but red is my personal favorite), 1 clove of garlic (2 if you love garlic), 1 med size zucchini sliced, 30 green beans (optional).
You may also add any root veggie such as turnips, rutabagas, etc.
Put every thing into the bowl and then add:
2 tbs. olive oil, 1/4 cup balsamic vinegar, 2 tbs. Italian seasoning, 1 tsp black pepper,1tsp salt 
Stir it up, mixing thoroughly.  This is a great time to sing a song.
Spray a pan with "Bakers secret" (Pam, or olive oil) and pour the veggies in.  They need to cook at 350 degrees for 60-75 min. depending on the size of your diced veggies. 
Now if you want to babyset the oven for a more roasted flavor then don't cover the pan but you must really keep an eye on this or it will catch on fire.  Note if the pan gets too dry add a little water.  You may also cover the pan for the first 60 min and then uncover for the next 30 min for a
somewhat roasted taste.  
I usually use an oven pan with a cover and this way the veggies steam while they cook.  
Experiment you will figure out just how you like them cooked but most of all have fun and sing in the kitchen. 

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