Roasted Potatoes, Turnips & Carrots

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds Ozette potatoes, washed and sliced into halves (if smaller) or quarters (if large)
1 small bunch Thumbelina carrots, peeled and sliced into matchsticks
1 bunch Hakurei turnips, washed, scrubbed and sliced into halves (if smaller) or quarters (if large)
1 red onion, peeled and sliced into small wedges
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika
Freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Place potatoes, carrots, turnips and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and spices and toss evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

this week's recipes
soup’s on

feature story
preserving summer

from the farm
photo gallery

archives