Roasted root vegetables

fullsizeoutput_da5Roasting vegetables in the oven is the perfect method for caramelizing and flavoring them but still keeping them moist and tender.

In this recipe from “My Paris Kitchen”,  I chose  carrots, parsnips, potatoes and Brussels sprouts.  David suggests using beets but I think they are so messy and did not want to color the rest of the vegetables.

After coating the mixture with oil, salt and pepper, I sprinkled some dried  thyme on top and put them in a preheated oven at 400 degrees.    The vegetables roasted for about 50 minutes, had a beautiful color, and were perfectly browned.

I served this with  an old standby,  Salmon and tomatoes en Papillote,  from “Around My French Table”,  by Dorie Greenspan.   Both  recipes are so easy to prepare and  go well together, but more importantly are  delicious.

5 thoughts on “Roasted root vegetables

  1. I skipped beets because I just can’t stand them, but your reason sounds much nicer 🙂
    I had forgotten about the salmon – sounds like the perfect simple companion to these.

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    1. P.S. I don’t know if you saw my note last week, but your comments are going through. I have comment moderation turned on, but the statement that I used to have on my site telling people that disappeared… Sorry for the confusion…

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  2. Sounds like a great dinner, Ro! I thought the beets would also be problematic color-wise, but the only time they bled even a bit onto the Brussels was pre-roasting when I stirred it all around (I had gone rogue in that moment and added that step in on my own). Otherwise, it really wasn’t an issue! I’m also not a huge beet fan so I was thinking meh about adding them, and was glad I soldiered on. There aren’t many compared to the volume of other veggies and they complemented the whole pan. I also love how pretty this all is!

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