Down through the generations many of us grew up repulsed by the flavorless, over-boiled, mushy, colorless veggies piled unceremoniously next to our meatloaf or pot roast. Now, I can't in good conscious lay the blame for that on my mother. She learned how to cook from her mother and naturally, grandma learned from hers, etc. Today, we've (thankfully) realized how much better it is not to boil the heck out of them.
Steaming or roasting most veggies, is more nutritious and frankly, it's easy. They can be seasoned beautifully either before or after the cooking process and most importantly, show up as a bright, crisp/tender and delicious addition to the meals we serve our families. Even if you're not vegetarian or vegan, hearty vegetable dishes can make for comforting, filling and delicious main courses.
That being said, the Hubbers and I enjoy all types of veggie preparations, but more often than not we generally go with simple. Simple is really the best way to go when preparing fresh produce, especially when you're looking to get the purest flavors and the highest nutritional values that they have to offer. Of course, who doesn't love broccoli or cauliflower (among other veggies) with a rich, creamy cheese sauce dripping from every decadent fork full? (I'm drooling just a little bit at the thought...) But in the grand scheme of things, even the simple methods of preparation can still be slathered with cheese when that's what you're in the mood for.
Today's recipe is about as simple as it gets, but it's also about as delicious as it gets. If you have about 25 minutes to spare and want to see our inspiration for this dish, see the video at the bottom of this post. (In my opinion, it's well worth the time.) So, without further ado...
Oven Roasted Beets and Carrots
|Wash and peel (if needed) vegetables|
|Choose the seasoning(s) that you like the most - just try to include something acidic (citrus juices or vinegars) along with an herb or spice and a good oil that you have a preference for.|
|To ensure more even cooking, you may need to cut your larger or thicker vegetables to a size that's similar to the others, then in a mixing bowl, toss each of the veggies with the seasonings you've chosen specifically for them.|
We had these with the baby-back ribs that I posted a few days ago. They were a really nice change from the coleslaw and baked beans that we usually have with barbecue. Scroll down or click here for that post.
So, there you have it. I hope you enjoy them as much as we did.!
Jamie At Home S01E06 [Carrots & Beets] by AddictedChefXtra
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