I love roasted veggies, and this particular combination is easy, versatile and satisfying. Serve this plain as a side dish, or toss with tofu or crumbled feta for a main dish. Toss with pasta and the cheese of your choice. Use the leftovers at room temperature for a salad or add them to vegetable stock and blend into a creamy soup.
1 large red beet
1 large rutabaga
1 large turnip
2 tablespoons olive oil
Smoked paprika, cumin, salt and pepper to taste
Peel all the root vegetables and chop into pieces of a similar size. Wash the leek and slice. Toss all of the pieces with the olive oil. I used about a teaspoon of smoked paprika and cumin, a quarter-teaspoon of salt and a half-teaspoon of freshly ground pepper. You could use rosemary (fresh or dried) instead, or any of the common curry spices.
THESE VEGGIES LOOK AND MUST TASTE SO GOOD GOING TO TRY THEM
A friend of mine brought this to a Christmas gathering at my house about 3 years ago. People still talk about it. It was beautiful and without any other seasoning but salt and pepper, it was the hit of the party. Now to try it C.L.’s way. Thanks for sharing.