Roasted potatoes and root vegetables is a favorite around here. Of course there is the usual love of the “red condiment” that accompanies these savory treats, but the ease of making it is why it’s one of my favorite recipes. And it tastes really good.
I also learned some great news! Potatoes, it turns out, are not GMO crops at the present moment. They were back in 1996, but were rejected by consumers, and are now no longer in production.
So rejecting GMOs and buying organic REALLY makes a difference. If we vote with our dollars for organic, then the GMO products will have no demand, and therefore will be shut down.
I mean, do you really want your food to come from a corporation?
I would prefer all my food to come from a local farmer who has invested in organic and is working with nature. I would rather share my money with them, and invest in their dreams of a healthy earth.
Plus, it tastes better anyway.
You can really add whatever veggies that can handle baking that you have on hand into this recipe: potatoes, carrots, parsnips, fennel, sunchokes (jerusalem artichokes), turnips, rutabaga, bell peppers, plum tomatoes and zucchini are some of our favorites. And if you aren’t avoiding garlic, toss some in!
Roasted Root Vegetables
- 2 organic potatoes
- 1/4 organic onion
- 1 organic carrot
- 1/4 bulb organic fennel (or 2 stalks)
- 1 organic parsnip
- 1/8 cup organic high-heat oil
- 1 teaspoon organic paprika
- salt and pepper to taste
- Knife and cutting board
- Bakeware dish
- Lightly oil glass bakeware dish and preheat oven to 375F.
- Chop all veggies into bite-sized pieces and place in dish.
- Cover with remaining oil and spices and combine well.
- Bake for 25-30 min stirring once, or until veggies are a beautiful golden brown and easy to cut with a fork.