It should be known that I never follow a recipe. Sure I read it and I get most of the necessary ingredients. But I don’t do everything the recipe says to.
I am a fly by the seat of my pants kinda cook. A recipe is just a suggestion cook. Perhaps you noticed that reading my recipes here on the blog. I have no interest in exact measurements. That’s why I like Jamie so much, he measures by handfuls and pinches.
Sometimes our food is fantastic. Sometimes it’s not.
Technically every dish I make is my own recipe invention but I never think that way. I consider it my interpretation of a recipe. Yours might be different but equally tasty.
Last weekend I was at a friend’s house for dinner and she served up a mix of roasted veggies. It was very tasty and I complimented her. She said that it was my recipe. Mine. And she quoted my recipe to me.
Well, would you look at that. My recipe.
I am very sure that I didn’t invent this recipe, that it is another bastardization of some lovely chef’s hard work. But folks around town are saying it’s mine and who am I to argue with them.
Friends and Muesli Lovers- I give you Root Veggie Bake. It maybe needs a better name. How about Caramelized Harvest Vegetables?
Get yourself an assortment of vegetables. Ideas might be onions, garlic cloves, sweet potatoes, potatoes, carrots, parsnips, rutabaga, butternut squash. I’ve never tried leeks and I am thinking now that this is a terrible oversight.
Wash, peel and chop them all into equal sized pieces. Roughly, don’t be getting a ruler out or anything.
Toss into a casserole dish with olive oil and salt and pepper. If you are really fancy head out to the garden and add some thyme or rosemary. It was raining when I made this and I was wearing my slippers. Just couldn’t make the trip to the garden.
Bake at 400 until vegetables are soft and delicious.
And that’s it.