by Jen L.
While the rest of the country seems to be welcoming fall with open arms, we in Alabama know we have at least two more weeks (okay, maybe three) of hot weather. This, however, has not stopped me for declaring it fall cooking season in my kitchen! My favorite thing to make this time of year is roasted chicken with root vegetables. Now my favorite of the root veggies is absolutely the turnip. I think turnip roots sometimes get a bad reputation or get tossed aside in favor of the greens. I love their slightly bitter taste and unique texture. Also featured in my roasting pan are potatoes -- any kind I happen to have on hand or can find at the store or farmer's market will do. My favorite is, of course, the sweet potato, but I usually toss in a Yukon gold or two, a fingerling or seven and maybe, if I'm feeling really wild, a purple one, just to keep things interesting. Throw in some carrots, parsnips and red onion for a little sweetness, along with any other vegetables you love, and you've got yourself a pan full of deliciousness!
Here's how I like to cook mine:
PERFECT ROASTED VEGETABLES
- 2 medium red onions, quartered
- 2 turnips, 1 large sweet potato, 2 russet potatoes (or any other kind), all chopped into 1-inch pieces
- 2 parsnips and 2 carrots, peeled and cut into 1-inch long pieces
- 10 baby portabello mushrooms
- 4 cloves fresh garlic, peeled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
Place prepared veggies in roasting pan. In a bowl, whisk together oil and vinegar (add some salt and pepper if you like). Pour oil and vinegar mix over veggies and toss. Roast in oven at 475 degrees for approx. 40 minutes, stirring every 10 minutes.
Photo Credit: herbcompanion.com