Roasted Roots Jamie Oliver Recipes

Steps:

• Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender.
• You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

Steps:

• Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
• Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
• Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.