Roasted Root Vegetables

I've said it before and I'll say it again... I love fall.

I love the changing colors of the leaves. I love the crisp, freshness of the air. I love apple picking and pumpkin carving. And I love that I can finally turn on my oven without sweating to death in my kitchen.

Most people go crazy for summer produce, but me... I love autumn's bounty most of all. Autumn produce transitions from light and crisp to something with more heart. Something more fulfilling, that satisfies the soul as well as the tastebuds. I love the way that everything autumn takes on a sweeter flavor and a softer texture, as if the veggies want in on this whole dessert business too.

Take these root veggies for example. Potatoes, carrots, beets, turnips... they're all just okay cooked other ways. But roast them at a high temperature for about 30 minutes, and they begin to resemble candy. Beets especially. Roasted beets are a revelation... if you haven't tried them yet, you're seriously missing out. And who cares if they stain your pretty potatoes and onions pink? Everything looks better with a hint of pink, anyway. Roasted with a little olive oil and plenty of dried herbs, these veggies embody the essence of fall flavor. Move over mashed potatoes... there's a new king-of-the-sides in town.


Roasted Root Vegetables
a Learning Curve Original!
yields 4 servings

Ingredients
1 pound red potatoes, scrubbed well
3 large carrots, peeled
2 turnips, peeled
1 large beet, peeled
1 medium onion, peeled
1 tablespoon olive oil
1/2 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon coarse ground pepper

Directions
1. Preheat the oven to 400 degrees F.
2. Cut all of the vegetables into uniform, 1" sized pieces and spread on a baking sheet. Drizzle with olive oil and toss to coat.
3. Crush all of the seasonings together using a mortar and pestle. (If you do not have a mortar and pestle, the bottom of a heavy shot glass in a standard-sized bowl will work.) Sprinkle the seasonings evenly over the vegetables and toss to coat.
4. Roast the vegetables for 30-40 minutes, until lightly golden brown on the outside and tender in the center.