Roustabout Roasted Root Veggies

As fall gets near, we start thinking about those yummy root veggies that are going to be in season all fall. Here's a recipe, as simple as it gets, that will have you running out to the garden yanking all of your tubers out of the ground... or running to the store to grab everything you need!
1-1/2 lbs. baby red or fingerling potatoes (or your favorite potato)
1/2 lbs. assorted other veggies (try carrots, parsnips, brussels sprouts, butternut squash, etc... go crazy!)
1/2 cup Roustabout Alegar (for a gluten-free option use Liberty! Gluten-Free Beer Vinegar)
2 tbsp. olive oil
2 tsp. sage
Salt and Pepper to taste
Preheat your oven to 350 or if you'd like to cook outside using a dutch oven, get your coals preheating.
Cut all your vegetables into similar bite-sized pieces and toss to coat in the oil, vinegar and spices. Pour vegetables into a sheet tray or baking dish if cooking in the oven or if cooking outside, pour into a dutch oven. 
Place the cooking vessel on the coals or in the oven, flipping every 10 or so minutes until the largest potatoes seem cooked through (this is why I like the dutch oven... every 10 minutes you can just shake everything up.)  The vinegar should cook off during the cooking process, making these like salt-and-vinegar chips!  
Serve these veggies hot as a side dish to any grilled meat or a nice roast and you have yourself a meal that will truly stick to your ribs. Enjoy!

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