Guest Post by Caroline Black

Sweet nutty oven-roasted vegetables anyone? Did you know that something wonderful happens when root vegetables are roasted in the oven? The dry-heat cooking of the oven helps release the natural sugars in vegetables. According to the Science of Cooking this caramelization is a non-enzymic browning reaction occurring when there is no water and sugars break down from the heat. What results is sweet, nutty vegetables that even the fussiest of eaters will love!

This is my simple recipe for roasted root vegetables. Try roasting any combination of beets, carrots, rutabaga, garlic, parsnips, potatoes, sweet potatoes, turnips, radishes and onions. Feel feel to jazz it up by adding goats cheese/feta/bacon pieces during cooking, or a splash of balsamic vinegar, a drizzle of Italian vinaigrette or honey, or a squeeze of lemon juice after cooking.

Step 1: Prepare the Vegetables


Scrub 3 pounds of vegetables to remove dirt, peel if desired, and cut into uniformly sized pieces, so they cook evenly. Place on a large baking sheet.


Step 2: Toss with Oil and Seasoning


Drizzle with approx 1/4 cup of quality olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. I never measure these days, once you have made this once, you get a feel for how much oil and seasoning is required. If you are using dried herbs, add them now. (It is better to add chopped fresh herbs such as rosemary, thyme, parsley or oregano at the end of cooking for most flavour.) Toss the vegetables to coat evenly and spread out to give them space to caramelize.


Step 3: Oven Roast


Oven roast the vegetables into a preheated hot oven (420˚F.) and roast for 20-25 minutes. Feel free to give the vegetables a stir, then continue cooking for another 10 minutes. Your vegetables are ready when crispy on the outside, but soft on the inside when pierced with a fork. Serve warm with meat, quinoa, in a wrap with hummus, or a big baked potato with melted butter.

Image borrowed from Kevin is Cooking Website

Check out our Pumpkin Soup recipe here inspired by a CSA box from Flamingo Estate LA

Cheers, Clare

Clare has built up a loyal client base throughout the Los Angeles area delivering daily flower bouquets, subscriptions for private homes and businesses, and designs to wow at your wedding or next event. Inspired by her English countryside roots, Clare has recently turned her hand to growing flowers to include in your flower designs along with locally sourced flower, and those from further afield.

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