Yes, We Cook!

Before cooking

I found the recipe that inspired this dish by following Dr. Weil on Twitter. He tweeted this recipe. I pretty much did exactly what he suggested but I only used some of the veggies he suggested. I didn’t include potatoes, as I accidentally used all of them for the potato soup I made and then I forgot the carrots.

The yellow veggie is a beet. I didn’t use red beets.

This is what I did:

2 turnips

5 small parsnips

1 super large golden beet

1 very large red onion cut into 6 large pieces and divided up some

a few sprigs of rosemary

12 cloves of garlic (which I cooked with the veggies from beginning to end unlike Weil’s recipe)

Salt and black pepper to taste

Olive oil to taste

Balsamic vinegar to taste

I mixed everything but the balsamic up at the beginning and then roasted the whole thing in a roasting pan. I added the balsamic towards the end of the roasting time. I’m sorry but I didn’t notice how long it took, maybe and hour or an hour and a half.

Related posts:

1. Roasted Beet Salad
2. Pumpkin soup and roasted pumpkin seeds — waste not want not
3. Roasted turkey thigh with various potatoes
4. Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes