Roasted Roots

Hello! Welcome to my first Nest Homeware blog post! 

To start out, I’m sharing a go-to simple staple: roasted root veggies.

Ingredients:

  • Mix of your favorite root veggies and/or winter squashes (can include beets, potatoes, yams, carrots, kabocha squash, acorn squash, etc)
  • Optional greens mixed in - kale, chard, or collards
  • Few cloves of minced garlic
  • 1 onion - cut in rings, half rings, or quarter rings
  • Handful of fresh rosemary
  • 2 or 3 tablespoons of olive oil
  • Himalayan salt

This time I went pretty beet heavy. Ryland is the garden manager at Saddlerock Gardens, where they currently have an abundance of red, golden, and candy striped beets. I visited the garden and we harvested beets and kale for the roast, lettuce, radishes, and basil for a salad, and sage flowers for the table.

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Side note: I highly recommend attending a farm-to-table dinner at the garden - a wonderful experience with delicious food, complete with a garden tour and onsite outdoor cooking.

For us though, back to our tiny house to cook our meal at home. I harvested the rosemary outside the house and set the table for the upcoming meal.

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Alright now the cooking part! Pre-heat the oven to 400º. Chop the onions, mince the garlic, strip the rosemary from it’s stem, and put all three in your Nest Homeware Dutch Oven with a couple tablespoons or so of olive oil. Mix it all around and let it sit for the olive to soak up the yummy flavors while you tend to your root veggies.

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Peel your beets and chop your chosen root vegetables into large bite size chunks. This time I kept it simple and just added purple sweet potatoes and yams in with the beets. When your chunks are ready, mix them in the dutch oven until everything has a nice coating of olive oil and all your ingredients are evenly mixed throughout. Then put the lid on and put it in the oven.

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Leave it in for about an hour? I very rarely time anything when I cook. I just wait a while and check it by sticking a fork in - yams should be nice and mushy mushy - the more cooked the yummier with yams. Beets should be easy to stab, but won’t be mushy. Do you like all my technical cooking terms? While roast is in the oven, you can prepare a salad to go with it. I actually also cooked lentils and rice to go with this meal. I also used this time to rinse and tear some pieces of kale. Once the roast looked just about done, I added in the kale for the last few minutes of cooking.

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When it’s done, take your roast out of the oven, mix it around with a generous amount of himalayan salt, and bring the dutch oven to the table to eat with your friends.

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Thanks for reading and looking!  One more note - leftover fresh rosemary can go in a vase in the kitchen for looking nice and saving for another meal.

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Katelin Gibbs1 Comment