Savory Roasted Root Vegetables
Just got back from the potluck that I brought this dish to. It was a HIT. I was late, so the dish was actually served cold. It was still wonderful. I roasted the beets seperately and added them at the last minute, so all the vegetables still had thier own color.
I used beets, rutabega, turnip, carrot, sweet potato, russet potato, greens (kale), red onion, chick peas (made my own, not canned). I used the olive oil and italian seasoning (with thyme) and dry white wine (Kendal Jackson Chardonay to be excact). It was wonderful.
These vegetables are full of flavor; roasting enhances the flavor.
7 users found this review helpful
Mar. 31, 2013