Roasted Root Vegetables
Yield: 8-10 Servings
3 Large Sweet Potatoes
2 Large Red Beets
2 Large Rutabagas (Turnips will Work Instead)
1 Large Purple Onion
8 Large Breakfast Radishes
3 Tablespoons Olive Oil
1 Tablespoon Powdered Orange Peel
2 Teaspoons Great Lakes Seasoning
½ Teaspoon Hawaiian Alaea Sea Salt
½ Teaspoon Ground Pink Peppercorns
We have chosen sweet potatoes, beets, and rutabagas for this recipe because we grow them all in our garden and love the colors and unique combination of flavors they bring to the dish. In fact, we love the combination so much that this has become one of our Signature recipes at the farm. But you can use almost any combination of root vegetables: redskin potatoes with sweet onions and carrots, for example. No matter which combination you choose, we think this recipe may very well become one of your “go-to’s” when considering the perfect side dish for roasts, braised meats, chops, and the like.
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil to allow for quick clean up.
Peel vegetables and roughly chop into 2” pieces and place on prepared baking sheet.
Whisk together olive oil, orange peel, and seasoning blend. Pour over top of vegetables and toss to coat. Place on center rack in oven and roast for 45-50 minutes until vegetables are tender when pierced with a fork, but slightly crispy on the outside.
Remove from oven, and toss with Hawaiian Sea Salt and Pink Peppercorns before serving.