The Fergus Falls Daily Journal

Roasted vegetables, customized for my family’s tastes, was a delicious alternative to regular vegetables.

By Debbie Irmen

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Customized vegetable dish a hit

Published 11:42am Tuesday, February 7, 2012

This past New Year’s, my son wanted something different from our traditional holiday meal, and suggested marinated pork loin.

Game for a food adventure, I suggested perhaps we do something non-traditional for the side dishes, as well.

We decided on herbed potatoes and these roasted vegetables.

Not a huge fan of a number of vegetables, I decided to customize the veggie list to those we all might like — Asparagus, yams, baby carrots and

red peppers.

Well, the dish was a hit and we have plans to make it again, soon.

 

Roasted vegetables

2 tablespoons olive oil, divided

1 large yam, peeled and cut into 1 inch pieces

1 large parsnip, peeled and cut into 1 inch pieces

1 cup baby carrots

1 zucchini, cut into 1 inch slices

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

1/2 cup roasted red peppers, cut into 1-inch pieces

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Preheat oven to 425 degrees. Grease two baking sheets with 1 tablespoon olive oil.

Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining one tablespoon of olive oil.

Continue baking until all of the vegetables are tender, about 30 minutes more.

Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.

Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.