by Hannah Sayle
Got a recipe that requires minimal effort and planning but yields a true culinary delight? My favorite is the roasted root vegetable medley. Combat those fools who think fresh produce is solely a summer treat ...
Chop up equal sized cubes of a turnip, carrots, and a sweet potato. (Any other winter vegetable of the kind will work, too. Try beets or rutabaga.)
Toss in a light coating of olive oil.
Sprinkle with sea salt, cumin, and cayenne pepper. (I prefer a liberal amount of seasoning, but that's up to you. And there are a number of other spices that work as well — which is the beauty of this recipe. Not a spicy eater? Try rosemary and sea salt instead.)
Roast in the oven for 45 minutes on 450 degrees.
Check on them intermittently. When you can easily stick a fork through one of the larger cubes, remove the pan from heat. Let cool and use a spatula to mix the veggies with the olive oil and seasoning up from the bottom of the pan.
The dish is amazingly simple and versatile. I like to wrap some roasted vegetables in a tortilla with hummus and arugula.
What is your old standby dish?