{root vegetables}
I sliced turnips, carrots, fingerling potatoes and radishes with the mandoline
(makes life much easier), tossed them with some fancy mustard, a tablespoon or two of olive oil, fresh thyme and rosemary, salt and pepper. And then I baked them at 375 for about 40 minutes. I cursed every time I had to open the oven to flip them. We couldn't face them hot, so we waited until dusk had fallen and ate them room temperature, with roasted chicken that we purchased already cooked. Because there was no way I was going to turn the oven on again. 
{roasted root vegetables}
It was fall-ish. And we'll eat the leftovers cold out of the fridge.
Oh, that sounds perfect. I just bought some carrots at the farmer's market for roasting, and I've been dying to make a chicken.
ReplyDeleteroot vegetables are my favorite! that photo is so beautiful and for some reasons makes me really happy! i just love everything about it (the herbs are so pretty, thyme and rosemary are also my fave).
ReplyDeletei've never tried roasting with mustard (and i just bought a fancy grain mustard) so i'm really excited to try it!
ha i did the same thing this week and was so angry with myself when i made a dish that required the use of both my oven and stove.
ReplyDeleteNever thought about slicing them with a mandoline. So pretty! I can't wait for roasted roots! But I do think I'll wait until this dern heat wave passes:)
ReplyDeletemmmmmmmmmmmmmmmmmm, roasted veg is divine.
ReplyDeleteYum. This is one of my favourite things!
ReplyDeleteyum those look delightful! i have some heirloom carrots in the fridge... i think they would be excellent roasted! and hot out of the oven - it's much more fall-ish here :)
ReplyDeleteThis looks fantastic!
ReplyDeletegreat idea but think i will wait for the heat to subside! how often did you flip them?
ReplyDelete@ Alisun - I want to say I flipped them about three times, but I'm not completely sure. I generally try to flip roasting veggies every 15 - 20 minutes, so I think that sounds about right.
ReplyDelete@ everyone - it was still so hot that we ended up eating the leftover veggies + leftover chicken in a huge salad the next night. Arugula + romaine from our CSA box, tossed with the veggies + chicken + fresh tomatoes + goat cheese + my homemade balsamic vinaigrette. It was amazing. Potatoes in salad are the best.
It sounds delicious. But its hot here in Northern California, I can't imagine turning on the oven!
ReplyDeletemy mouth is watering even now... YUM!
ReplyDeleteoooh! I like your counter top!
ReplyDeleteoh yeah? it's fall? I'm having a hard time believing it myself. But if you say it's time to eat root veggies then I am so on board.
ReplyDeleteWhat a great idea to cut them with a mandoline! I never would have thought of that. Perfect way to make them nice and crispy. Will definitely try that next time.
ReplyDelete