Tuesday, February 24, 2009

Roasted Root Vegetables (with Roast Chicken)

roast chicken with root vegetables
I keep telling myself that I need to make the most of this cold weather by using my oven more often. Come May or June, it will become unbearable to use slow and/or high-heat cooking techniques. Before getting to my to-do list of cookies (oatmeal raisin, pumpkin butterscotch, something sweet and salty...), I was itching to roast a whole chicken. Then came a lazy Sunday evening with a nice bottle of chardonnay. Perfect.

These simple roasted vegetables went perfectly with Thomas Keller's simple roast chicken. Parsnips, sweet potatoes, turnips, rutabagas, and even beets would've also been good additions or replacements for what I had on hand.

1 small celery root (celeriac), peeled
1 small waxy potato (red, white, or Yukon gold)
3 small carrots
1 small yellow onion
3-4 garlic cloves, peeled (optional; I meant to add these but forgot!)
1 Tbsp olive oil
generous amounts of salt and pepper
1 tsp fresh thyme leaves

Preheat oven to 425 degrees. Cut vegetables into 1-inch chunks. Toss celery root, potato, and carrots with olive oil, salt, pepper, and thyme. Roast on a foil-lined baking sheet for 20 minutes. Remove from oven, then add onion and garlic. Toss to coat everything evenly. Return pan to oven and roast for another 20 to 30 minutes, or until vegetables are tender and cooked through.

1 comment:

ebagger said...

Looks so delicious! You're right about using the oven now. Soon (I hope) it will be fresh salads for months!