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
5. Bison Ribeye over Root Vegetables with Honey Butter Sauce