55+ Living Guide Winter 2018 Winter 2018 55+ issue for Joomag - Page 34

ROASTED ROOT VEGETABLES Jeff Michael, Head Chef Old Daley on Crooked Lake olddaley.com INGREDIENTS 3 tbsp of EVOO 2 tbsp fresh chopped herbs, (1 tbs each thyme & oregano, OR 2 tbs rosmary) 2 medium sweet potatoes, cut into two inch cubes 1/2 lb carrots, peeled and cut into 3/4 inch rounds 1/2 lb parsnips, peeled and cut into 3/4 inch rounds 1 red onion, peeled and cut into 1/2 wedges 1 tsp kosher salt 1/2 tsp ground pepper METHOD Pre-heat oven to 425 degrees. Mix oil and chopped herbs in a large bowl. Add sweet potatoes, carrots, parsnips, onions and salt and pepper until vegetables are coated with oil. Evenly spread vegetables on a baking sheet in one layer so they roast as opposed to steaming. Stir vegetables half way though the roasting process to ensure they are fully cooked. ROAST Roast veggies until tender, 40-50 minutes. Remove sheet from oven and let stand for 5-10 minutes before serving. 34