I’m sure this is old news to anyone who cooks frequently (we almost always cook food from scratch, so..? not sure why it’s taken me this long), but somehow it escaped my notice at how easy it is to bake a selection of root vegetables. And how tasty it is, especially if you add some herbs, or cheese, or a little meat after serving.

So, our newest dish/side dish that we’ve added to our repertoire is Baked Root Vegetables, usually potatoes, carrots, onions… Recently we added Anaheim chiles, but I hope to try out beets in the future too.

Here’s how we’ve been doing it:

Cut up your food into bite-size pieces. Put in a baking dish. Sprinkle with seasoning, like salt, garlic powder, celery seed, pepper, whatever you like. Toss. Pour on oil (not olive, probably, because it needs to handle a hot oven) and toss. Bake at 425 degrees for 20-30 minutes, depending on how small you cut the pieces, what vegetables you chose, and how much food there is.


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