The Magic of Roasted Root Vegetables

Few things in life are more inspiring than foods that are delicious with almost no processing. I consider the carrot a testament to the tasty capabilities of nature; is there anything more scrumptious than lightly steamed carrot medallions with just a dash or salt? You can even skip the salt, that's how naturally frickin' delicious a carrot is.

I recently discovered the indisputable magic of roasted root vegetables. Something about putting vitamin-rich tubers in 450-degree heat for half an hour brings out their inherent sweetness and delicate flavor. Roasted veggies are also embarrassingly easy to prepare. Here's what I like to roast in my oven:

• Carrots (cut into thick sticks)
• Yams (any vareity; in 1" cubes)
• Potatoes (russets and yukon golds are my favorites; in 3/4" cubes)
• Beets (golden [I've yet to try the red ones]; in 1/2" cubes or smaller)
• Parsnips (in thin disks)
• Onions (cut into crescents)

Here's how I prepare them:

• Chop 'em! (the proportions are entirely up to you)
• Put 'em in a 9" X 12" Pyrex baking dish!
• Mix 'em up with olive oil, salt, pepper, and dried herbs to taste! (optional due to the vegetables' own yumminess, but you might have some stickage if you don't use a little oil)
• Put 'em in a 450-degree oven for 30-45 minutes, stirring once or twice!
• Eat 'em!

When they're good and ready (i.e., when they as soft as you want them), I like to turn the oven off, top the veggies with some raw baby spinach, and leave that in the closed oven for a few minutes. It wilts the spinach just right and adds a welcome dash of vibrant green to an otherwise warm color pallette.