Tonight we’re feasting on sweet roasted root vegetables, beet greens, and roasted chicken breast. Except for the chicken, goat cheese, and olive oil, the meal is coming from our garden, a harvest of root vegetables that got a head start over the winter and are now yielding Yum! Whether you’re feasting on fresh root vegetables from your garden, a spring-opening farmers market, Community Supported Agriculture, or a veg box, roasted root vegetables that are really fresh are a wonderful treat that may make the whole family like beets and turnips.
I roasted the vegetables in a cast iron fry pan, covered with a cast iron lid, at about 400 degrees F for about 45 minutes. I included leek slices, beet wedges, radishes slices, carrot chunks, and turnip wedges. I roasted the vegetables simply, with olive oil, salt, and a little dried oregano.
I slathered red pepper relish (red peppers, vinegar, sugar, salt) on our chicken breast (briefly brined) and then baked and sliced it after it rested. Even though the breast was boneless and skinless, the relish helped it retain moisture. The breast was really juicy.
I braised the beet greens in a little oil and then added a little of the chicken cooking liquid. Finally I sprinkled on the goat cheese.
The sweetness and savoriness of the red pepper relish and the vegetables balanced with the tanginess of the goat cheese made for a delicious meal.
Beware any woody vegetables. Roasting will not make them better. If you can’t easily cut through the veggies when they’re raw, they are woody. Discard them. Feed them to your farm animals or your compost pile. They’ll appreciate them. And, yes, I learned this the hard way.
What are you favorite preparation for root vegetables? What sort of seasoning do you like to use?
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