When I started learning to cook, I found that I really enjoyed the process. I especially enjoy chopping- so I spent a lot of time serving as a prep or sous chef for those willing to show me a thing or two in the kitchen.
There’s something zen about taking vegetables or pieces of meat that are all different sizes and getting them to uniformity. I haven’t taken this enjoyment as far as Julie Powell, but when I get to chop for a while, I’m a happy gal.
So recently when the mercury started to fall here in NorCal, I found myself in the produce aisle eyeing root vegetables and Brussels sprouts and planing a housewarming chopping party.
I toted my turnip, rutabaga, parsnip and sprouts home and dug some carrots out of the crisper. I cranked the oven up to 400 degrees and got to chopping. The sound of the knife on the cutting board became my rhythm section as I hummed along to some happy tune.
But finally, the veggies were chopped, scraped into a bowl, tossed with Lucero’s Arbequina olive oil, kosher salt and pepper then spread out onto a baking pan ready to roast.
My beauties went into the oven for about an hour and 20 minutes total, with a couple of tosses in between. My home was filled with warmth from the oven and the toasty smell of roasting vegetables.
When I couldn’t take it any longer, I pulled them out and gave them one more toss in their original bowl for another coat of evoo and salt.
Voila! Chopped and roasted heaven on a housewarmed platter! I ate some of my roasted root vegetables right away and saved others to go with my lunch later in the week. I’m going to a day-after Thanksgiving potluck, so I’m planning to make another batch next week. So simple and delicious!
What are your favorite roasted vegetables?