Sunday, February 21, 2010

Roasted Root Vegetables

I have been trying a new diet for the past few weeks. A friend of mine recently got diagnosed with a variety of food allergies and since she knows I love, love, love to cook, she asked me to help her find recipes that were palatable, allergen free, and easy to prepare. I assured her I would go on the same diet, experiment, and get back to her. And I'm slightly pissed. Because frankly? Even though I don't have as severe symptoms as she does, I feel so incredibly better after cutting certain things out of my diet, I could cry. Cheese, people. Cheese. Have I mentioned how much I adore cheese? Fucking cheese. I LOVE CHEESE. And I'm SO not interested in being allergic to cheese. However, I am willing to try just a little bit harder to cut some of the things that make me feel so disgusting - out of my diet. Which includes cheese (Holy cow. I LOVE CHEESE! How can cheese make me feel bad?! It is my destiny! Cheese!) gluten, nightshade vegetables (Hello? Tomatoes? That SUCKS!) But I am interested in expanding my diet so that the lack of cheese doesn't make me want to slit my wrists.

And on that note, I shop mostly at the food coop. If I can avoid the chain grocery store, I do. And in that manner, I found this. A bag of root vegetables. Destined for roasting or soup. So I roasted them. I've never, ever! Had sunchokes, celeriac, turnips or parsnips. I'm 37. I blame my mother. And so far, my favorite (which means it will be in my garden this summer) are the turnips. They are like a mild radish. And almost creamy in taste. I can't even describe them. But they were oh-so-yummy!
I cut about half the bag into bite sized pieces and squished them in a ziplock bag with olive oil, pepper, sea salt, rosemary, oregano and garlic salt. Oh! And I added a chopped onion as well. What are roasted vegetables without onion? Nothing, I tell you. Nothing.
I baked them for 45 minutes in a 350 degree oven, stirring them on occasion.
And then I served them with brown rice. Dax was pretty sure there was something there for him. But no luck. He doesn't like vegetables. Sorry, buddy.
And if you haven't cooked brown rice by this tutorial, (Click on it. I'm serious.) you haven't eaten decent brown rice. I was totally blow away by how light and fluffy it was. I am not joking. It was superb!

4 comments:

clearness said...

I'm not an onion person...one gets on my plate and you'd think someone put something really and truly revolting in my plate....I've been known not to eat for the entire day, just because someone put an onion on my plate..........BUT your roasted veggies looked divine!

TMC said...

EVERYTHING is better with onions.

The roasted veggies sound yum. I might drizzle them with some fruity olive oil or maybe a homemade garlic-chili oil. yumma!

And I agree, brown rice has its own charm and goes really well with hearty flavours.

Farmgirl Susan said...

I love roasted vegetables - and yours look wonderful! :)

The Good Cook said...

I LOVE roasted vegies and turnips are one of my favorites. You can roast broccoli and cauliflower too - same way, some herbs, some olive oil. Yum..