By Alaina Coffey, Senior Dietetics Student, Sargent College

At this week’s Test Kitchen we gathered to bake Roasted Root Vegetables with Rosemary, a perfect dish for anyone looking for a new side for Thanksgiving or the winter holiday meals. This is a simple and forgiving recipe that you can make additions to, or substitutions. This recipe is also a fun way to get students eating vegetables they do not frequently consume, or even introduce students to some vegetables they had never heard of!

Root vegetables are unique because their underground growth allows them to absorb many nutrients from the soil. Root vegetables are plant’s storage organs, in which energy is stored as carbohydrates. While specific nutrient profiles differ among the root vegetable family, most are high in antioxidants, iron, and vitamins C, B, and A. They contain slow-releasing carbohydrates and fiber, which help to regulate the blood sugar and the digestive system, as well as help you feel the “full” sensation.

An important note to take when preparing this recipe is to ensure you do not pile the vegetables too high on each baking sheet, or the baking time may be much longer than the suggested hour. I would recommend adding in other root vegetables of your choice such as sweet potatoes (a personal favorite for both their taste and nutritional benefits), beets, turnips, radishes, or water chestnuts. You could also add vegetables that are not from the root family if you desire, but you will want all of the vegetables to have similar consistency for even baking. One student recommended the addition of sage to the recipe, which we picked and added from Karen’s potted garden.

Roasting vegetables in olive oil and spices is a great way to bring out their flavors. Implementing a recipe such as this in the dining halls would be a great way to incorporate more variety of vegetables into students’ diets, outside of the typical salad bar items. This recipe is festive-feeling and perfect to try at home for the holidays!

Sargent Choice
Roasted Root Vegetables with Rosemary

(recipe from Bon Appétit Magazine)

Yield: 8 servings

Ingredients:

Nonstick vegetable oil spray
1 lb. red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 lb. celery root (celeriac), peeled, cut into 1-inch pieces
1 lb. rutabagas, peeled, cut into 1-inch piece
1 lb. carrots, peeled, cut into 1-inch pieces
1 lb. parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1 teaspoon salt
Pepper to taste
⅓ cup olive oil
10 garlic cloves, peeled

Directions:

1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400 degrees.
2. Spray 2 heavy large baking sheets with nonstick spray.
3. Combine all remaining ingredients except garlic in very large bowl; toss to coat.
4. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack.
5. Roast 30 minutes, stirring occasionally. Add 5 garlic cloves to each baking sheet. Reverse positions of baking sheets.

6. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30-35 minutes longer.
7. Transfer roasted vegetables to large bowl and then serve.