Saturday, 2 February 2013

A Side of Rustic Roots

Man, the aroma of this dish in the oven is amazing! These fall/ winter vegetables are perfect baked in a duch oven, but I've also baked them in a Pyrex dish for more caramelized roots.
Did I mention that all you have to do is cut a few vegetables, toss with olive oil and spice and cook? One of those dishes that you can throw in the oven while you work on something else, in my case it was studying for nutrition class.

Serves: 4-8


3 medium large carrots, scrubbed clean and chunked
20 fingerling or baby potatoes, scrubbed clean
10 crimini or button mushrooms, washed
1 large onion, chopped into large wedges or 5 peeled shallots
1 head of garlic, whole cloves crushed
Olive oil to coat
3 tsp French herbes, or a blend of your favourite
1/4 tsp cumin
1 tsp salt
1/2 tsp fresh ground pepper


Place all vegetables in your ditch oven, coat with olive oil and add seasoning. Mix until well combined.
Place lid on Dutch oven and place in oven.
Turn oven on to 400 deg.F.
Bake for about 40 minutes.
Like I said, you're going to smell it.