Take a look in your fridge there are probably all kinds of vegetables you bought thinking you will cook them one day. Here a way to make a delicious healthy roast of the vegetables
Ingredients
Pan Roasted Vegetables
Mixed color small potatoes 1 bag
Carrots (2 bunches)
Turnips (3-4) -- you can also add other root vegetables like Parsnips or Rutabaga, I would avoid beets as they will turn everything else deep red.
Leek (1)
Shallot (1)
Small onion (1)
Garlic (2 cloves)
Anaheim Pepper (2)
Parsley, Sage, Thyme, Rosemary - 1-2 sprigs each, finely chopped
Pepper, Salt (3/4 tsp)
Olive Oil
Boil the potatoes until cooked through but firm, dunk in cold water to stop the cooking
Boil the carrots and turnip until slightly cooked and firm, dunk in cold water to stop the cooking
Slice the leek from the white portion to the light green in thin slices
Slice the onion and shallot, mince the garlic
In the picture above, the Anaheim peppers are put in whole so if you do that you can add more than 2 (depending on size), you can slice them up if you want some of that flavor -- it is delicious but I would use no more than 2 if you cut them up as they may overwhelm the other flavors.
If you don't have all the spices listed above, use whatever you have. I usually use fresh herbs but you can also use the powdered versions if you don't have the spices in the kitchen.
In a roasting pan, coat the bottom with high quality olive oil. Add leeks, onions, shallots mix thoroughly until oil coats everything. Add in the spices. Now add the carrots, potatoes and turnips and do the same gently so you don't bruise them. Sprinkle with Kosher salt and pepper generously.
Put the roasting pan in a pre-heated roasting oven (425 degrees). Roast for 20 minutes or so until the tops of the potatoes are slightly browned, periodically shake or spread the ingredients in the pan to allow the vegetables to flip over to their other sides.
Pull out and serve immediately.
You can throw in all kinds of root vegetables (I generally avoid beets as they can turn the whole thing into a red mess (delicious but a mess to look at).
Best Dishes to Serve with
These vegetables go very well with a Steak, I usually make them with a Chimichurri or even just a plain and simple steak. A nice complement to a Steak without all the carbs of a baked potato and amazing flavors.
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