Just the other day, I pointed out to my son an eye-catching photo of an extra thick chocolate chip cookie that had been broken in half, with the camera focusing on the rich creamy melted chocolate oozing from its center. We both agreed that there is something about melted chocolate that makes us want to eat it, right there on the spot, no matter how it’s made. I’ll be honest, the same adoring sentiment isn’t true when it comes to root vegetables.
Until recently, I had never fully appreciated the treasure trove of flavor and nutrition that comes from root vegetables. In my eye, their unattractive appearance made it easy to pass over while shopping in the produce section. And, while root vegetables are a staple in many cultures across the globe, they don’t typically make a regular appearance on the American dinner table. In my case, I was so busy judging a book by its cover that I never really gave root vegetables a chance. That is until I learned how to make them from the master chef himself, Gordan Ramsay, in his “Master Class.”
In this recipe, I chose to use a combination of yellow and red beets along with rainbow carrots that were oven roasted on top of an aromatic bed of fresh herbs including rosemary, thyme, and parsley and dusted with a sprinkle of rock salt. You can incorporate any combination of your favorite root vegetables in this dish. The magic happens when the fresh herbs and rock salt permeate the vegetables to bring out each of their unique flavors. The next time you are at the grocery store, grab a few of your favorite root vegetables and maybe even some that are unfamiliar to you. Give this recipe a try and discover how easy it is to fall in love with root vegetables in a brand new way. Best of all, those warm gooey chocolate chip cookies make the perfect dessert after a healthy serving of herb roasted root vegetables. Just saying.
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