Thursday, June 10, 2010

Roasted Root Vegetables

I have a confession. I don't turn on the oven if it's hot outside. Our apartment is really small, so small that apartments this small don't exist outside of New York City. So if we turn on our oven in the hot weather, even with our window air conditioner running, the apartment will be miserably hot. No worries. I have had some practice at life sans oven because I grew up in a hot climate where we basically didn't use our oven for 6 months of the year. But when I was growing up we had a BBQ, and that was our go to cooking equipment for the summer, we don't have a BBQ in the city. Maybe we will figure a way to get a tiny grill on our fire escape at some point, but I think it's officially illegal... I'm tellling you all of this because yesterday it finally cooled off and I decided to use the oven for dinner! This offered an exciting variety of options different from just using the stove top every night.

We had turnips and salad greens from the CSA share at home and I decided to pick up a couple more things on my way home to round out the meal. It started pouring during the afternoon, and by the time I got home I was sopping wet. All the more reason to get the oven started. I don't know if I fully exploited the oven opportunity, but I decided on steak, oven roasted root vegetables and salad for dinner. I felt like some simple comfort food. Here is the way I decided to use the turnip:

Oven Roasted Root Vegetables
Preheat oven to 450°

3 small red potatoes, chopped
2 carrots, chopped
2 small turnips, peeled and chopped
1/2 large onion, chopped
olive oil
sea salt

Combine the vegetables. Add enough olive oil to coat the vegetables and salt and pepper to taste. Bake for 45 minutes, or until tender. Stir occasionally to prevent the vegetables from sticking.

We really enjoyed the meal. It's amazing what a little olive oil, salt, pepper and heat can do.

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