Friday, December 29, 2017

Root Vegetables Roasted

Roasted root vegetables

(Choose your preferred combination.)
Carrots strips
Parsnip strips or whole
Cherry tomatoes whole
Slice onions
Sweet potatoes
Garlic gloves
Eggplant sliced or cubed
Mushrooms sliced or whole
Oil not a lot,  OK to spray with pam
Salt
Pepper
Oregano
Thyme
Rosemary
maybe shata
Roast on 350 for 2 hours.  Toss every 20 minutes.

Extra tip: I mixed the oil and spices in a cup and then poured the whole mixture over all the vegetables. Because I wanted them fresh for Shabbos I put the vegetables in a plastic container overnight. This also allowed them to marinate and really absorb the flavor of the spices. I ept the onions in a ziploc bag. Next time I might also marinate the eggplant separately because they hold so much water that needs to drain. However, it did work out ok this way as well, but I am glad the eggplants were on top of the other vegetables overnight so they did not reabsorb the water.
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