roasted carrots and cylindra beets

IMG_1951Not sure what possessed me to venture outside today. Roads covered with snow. Cars either gridlocked or sliding all over the place. I guess visiting my dear friend and her new baby boy is a reason good enough.

I love how a big snowfall brings out a person’s inner self. You have the grumblers and the shovelers. The latter of which I had the pleasure of meeting a few hours ago when he shovelled my minivan out of the snow (the second time I got stuck).

Thank you to the man with the long hair and striped hat! My panic was greatly lessened thanks to your benevolent willingness to help a complete stranger.

Something about the snow makes me want to eat roasted veggies. I know- you were expecting me to say soup. That too. But roasted root vegetables are hearty and hearty foods tend to give warmth akin to a bowl of soup, in my opinion. Either way, here it is: a recipe for roasted cylindra beets and carrots. The dark purple beets contrasts beautifully with the glowing orange of carrots. You can use regular beets in lieu of cylindra, obviously.

7 cylindra beets, ends cut off, peeled

3 carrots, ends cut off, peeled

olive oil

1/8 teaspoon cumin

fresh cracked pepper

Preheat the oven to 425

Half the beets lengthwise and cut carrots into 3, then half lengthwise if they’re thin (you want thick pieces of carrots)

Toss everything together in a 9 x 13 baking dish and bake for 30-40 minutes (depending on how soft you like them veggies. I like mine roasted almost to the point of shriveled, so I actually bake for 45 minutes)

Variations on this dish can be played ad infinitum. You can add rosemary, parsley or dill, or other vegetables entirely.

What are your favorite hearty, winter meals?


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