Roasted Root Vegetables

It's a bit chilly today and I had a mad craving for a carb-loading session, so I chopped up a pile of sweet potatoes, squash, onions, yukon golds and garlic. After coating with some olive oil, I added some fresh rosemary and bay leaf, along with some sea salt and ground pepper and bunged the whole lot (cradled in my favorite humongous ceramic dish) in a 475 degree oven. Strangely enough, I like this best over couscous with tzatsiki...not exactly a balanced meal, but delicious nonetheless. Add in some warm olive oil bread, a movie and couch, and you've got the makings of a total slug-fest...awww yeah.

Comments

[Reid]

Hi Moira,

Roasted veggies are really good. I actually like to eat them for breakfast with a nice poached egg and some toast. Mmmm...total comfort food.

[Moira]

A poached egg? That's a FANTASTIC idea, Reid! I ended up throwing some pine nuts in with the couscous and it was tasty, but I'm definitely going to try leftovers with the egg- oh, boy.

[Bakerina]

Hi, Moira,

Such a beautiful page you have here! I look forward to reading -- and seeing -- more.

I love your potatoes. I'm a big fan of potatoes and sweet potatoes together. Now that the weather is disgusting, I've been braising them with chicken thighs and whatever alcohol is available (white wine, lager, cider). But I think I'll try this soon. And I second you on trying Reid's idea with the poached egg. That sounds so rich and wonderful.

Thanks also for stopping by PTMYB and leaving your very kind comment! Please do continue to stop by -- I will do the same here!

[Moira]

Hello Ms. Bakerina,

Thanks a million for popping by- I have been enjoying your writing so much!

I did end up having leftovers with an egg on top (thank you, Reid!) and it was really perfect. If my husband hadn't eaten the rest, I probably would have gone back for seconds and ruined the whole experience.

[Alice]

Beautiful Photo! Roasted Root Veggies, Yum! (I love that green roasting pan, too!)

[Tom Wark]

Moira:

Your pic and description of the carb loading fest was downright inspirational. I'm going to follow your lead tonight. But, I think I'm going to ad a dash of curry powder and a few red pepper flakes to the mix.

The only question? What wine? I'm thinking a nice, young, California Syrah or Maybe a Syrah from Washington State.

Beautiful blog. Welcome to the Sphere!

Tom...

[Moira]

Hi Alice,

Thanks for coming by! That is my all-time favourite pan, and I wish I had bought another from the same line when I had a chance. Now I can't find them anywhere. Isn't that always the way?

[Moira]

Hi Tom,

Thanks for the warm welcome! How did your veggies come out? The curry powder and pepper flakes sound really good, but I always seem to go plain-jane on dishes like this...a throwback to childhood dinners maybe?

I would love to learn more about wines. I think a good first step would be to try something other than our old standbys...Rioja, and Beaujolais. May I ask your advice for future pairings?

[Viv]

What a gorgeous photo! I love roasted anything but roasted root vegetables make my knees weak. Beets and sweet potatoes and onions and garlic with a couple apples added for good measure. Yum! :-)

[redfox]

That is indeed an especially gorgeous photo! What line is the unobtainable green roasting pan from? I'm curious even if I can't really do anything with the information.

[Moira]

Hello Viv,

I've never thought of beets before! I'll definitely try them the next time around...

Hi redfox,

Thanks for your lovely comment. The pan was purchased in the kitchen section at our local garden centre and has no marks whatsoever on it. At the time, there were four or five other sizes and colours to choose from, but now there isn't one to be found on any shelf and no one knows what I'm talking about when I ask. C'est la vie!

[Kimberly]

Moira:

I just came over from visiting the lovely Bakerina, and I'm mightily impressed with your beautiful new place. (Great food and fine photography are a couple of my favorite things.)

I have occasionally thought, in the depths of winter, that I could live on roasted root veggies. I like roasted beets, too; as their juice tends to dye all of the other veggies red, I sometimes roast them separately, then toss with the others to serve. I splash just a little balsamic vinegar on mine after they come out of the oven to set off their sweetness.

Add a poached egg, and I think you'd have heaven on a plate. I must try that!

I'm looking forward to visiting again!

[Moira]

Hello Kimberly,

Thanks so much visiting and leaving such nice comments. I will have to give the balsamic vinegar a try the next time around- that sounds very good. You might find the addition of a poached egg to be addictive, though- I've actually had daydreams about it since then. Should I be in a support group? (lol)

Cheers,