Tag Archives: Root vegetables

Roasted Root Vegetable Fries

root fries

If you have a hankering for fries, try these spiced and roasted root fries for a healthy alternative. Switch out the go-to potato for nutrient-rich roots and tubers, such as sweet potato, rutabaga, carrot, and turnip. Mix and match the selection to your taste, but go for a colorful array, guaranteed to brighten your dinner plate. Slow roasting them will coax out the natural sugars which will encourage browning and slight caramelization, without the added fat of deep frying. Serve with a cooling yogurt dip spiked with Sriracha – not too heavy, low in fat, big on flavor. So, go on and indulge in this healthy winter snack and consider it a virtuous start to the new year.

Roasted Root Vegetable Fries
Leave the skin on the baked potato for extra nutrients and texture. If you can get your hands on purple sweet potatoes, give them a try – they maintain their firmness during roasting which makes for a great fry.

Serves 4 to 6

2 1/2 pounds assorted root vegetables, such as sweet potato, rutabaga, carrot, parsnip
2 tablespoons olive oil
2 teaspoons salt, or to taste
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

Sriracha Yogurt Dipping Sauce:
1 cup Greek whole milk yogurt
1 small garlic clove, minced
1 tablespoon Sriracha
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 3/8-inch thick. Place in a large bowl. This the oil, salt, cumin, paprika, and pepper in a small bowl. Pour over the vegetables and stir to evenly coat.

Spread the vegetables in one layer on a large rimmed baking sheet. Bake on the lowest rack of the oven until browned on the bottom, 20 to 25 minutes. Move the baking sheet to the top rack of the oven and bake until golden brown on top and tender but not limp, about 20 minutes.

While the vegetables are roasting, whisk the dipping sauce ingredients in a small bowl. Serve the fries with the sauce for dipping.

Sweet and Red Potato Mash

~ Sweet Potatoes, Red Bliss Potatoes and Celery Root Mash ~

It’s the time of year for soft and fluffy things. This applies to our food as well as our clothes.  As we wrap ourselves in wool and light the fire, we contemplate sating meals to comfort and fill our bellies. This simple side will do just that. Sweet and red potatoes are smashed together with celery root in a rustic rendition of fluffy mashed potatoes. Faintly sweet with potato and redolent of roasted garlic, this savory side is mellow and rich, promising to warm us as much on the inside as our fleece is protecting us on the outside.

Sweet and Red Potato Mash

Whole milk Greek style yogurt adds body and creaminess without excess fat to the potatoes. If you prefer extra richness, substitute sour cream for the yogurt. Serves 4-6.

2 pounds red potatoes with skin, cut in 1 inch pieces
1 pound sweet potato, peeled, cut in 1 inch pieces
1/2 pound celery root (celeriac), peeled, cut in 1/2 inch pieces
4 garlic cloves, divided
3 tablespoons unsalted butter, room temperature
1 cup whole milk Greek yogurt or sour cream
1/3 cup finely grated Parmigiano cheese
Freshly ground black pepper
Sage leaves for garnish

Combine potatoes and celery root in a large pot. Peel and smash 3 garlic cloves. Add to the pot. Cover with cold water. Bring to a boil. Reduce heat, cover and simmer until potatoes are very soft. Drain. Return to pot and cool slightly. Mince the remaining garlic and add to the potatoes. Add butter and yogurt. Mash with a potato masher to desired consistency. Stir in cheese. Add salt and pepper to taste. Serve warm, garnished with chopped sage leaves.

Sriracha Marinated Roast Chicken with Root Vegetables

Sriracha chicken tf

Why is it that when it’s super hot outside, spicy food is the best antidote? The theory lies in the chile peppers. Their heat winds up our endorphins, radiating heat to our skin and causing us to sweat, which, in turn, cools us down. And, despite the calendar date, this is just what I need. The Bay area is presently in the midst of a record breaking heat wave. Triple digit temperatures are making up for the summer that did not happen this year. It’s hot hot hot, and I am craving spicy food.

This recipe attempts to remedy that. Consider it an Ode to an Autumn Heat Wave. Sriracha Marinated Roast Chicken with Root Vegetables takes a quintessential fall dish and ramps up the heat with a douse of sriracha. It’s homey, rustic and firing on all pistons. So, if you will excuse me, I need to go and sweat a little.

Sriracha Marinated Roast Chicken with Root Vegetables

Spicy, fragrant and hearty with seasonal root vegetables, this is best served with couscous to soak up the juices.

For the marinade:
1/4 cup soy sauce
1/4 cup sriracha
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
Juice of one lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the roast:
1 3-4 pound free range organic chicken
6 baby sweet peppers, or 2 bell peppers, cut in 2 inch pieces
4 garlic cloves, smashed
2 large yellow onions, quartered
2 medium sweet potatoes, cut in 2 inch chunks
1 medium cauliflower, broken in 2 inch florets
1 large fennel bulb with fronds, ends trimmed, cut in 1 inch chunks
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk all of the marinade ingredients together in a small bowl and set aside.
Preheat oven to 400 F. (200 C.) Rinse the chicken and pat dry, including inside of the cavity, with paper towels; place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including inside the cavity and between the skin and breast meat. Transfer chicken to roasting pan, breast-side up. Add vegetables to the same bowl along with olive oil, salt and pepper. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes. Remove pan and with tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked, about 20 minutes. Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 10 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and couscous with reserved juices.