Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

Roasted Root Veggies

Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.

Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.

One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.

Roasted_Parsnips Carrots Beets

 

Roasted Parsnips, Carrots and Beets
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

Red Onion Tarte Tatin

 

OnionTarteTatin

Tarte tatin

The story goes that tarte tatin was first created accidentally at the Hotel Tatin in France by Stéphanie Tatin. She was in a hurry to prepare dessert for the hotel guests. Whether it was by mistake or a shortcut, no one really knows, but Stephanie started to make a traditional apple pie and somehow placed the pastry on top of the apples. After turning out and serving the upside down tart, she was surprised to find how much the hotel guests appreciated it. The tart became requested and famous. And so, a classic was born: the world famous tarte tatin. 

In this post you find a savory version of the classic French tarte tatin. An upside-down red onion tart, caramelized with a balsamic glaze and fresh rosemary or thyme sprigs. Light, crispy and buttery pastry with sweet, soft and sticky onions. A simple, tasty and impressive tart. Great as a starter, side or veggie option for dinner.

Red Onion Tarte Tatin
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3-5 Red Onions
  2. 1 Cup Balsamic Vinegar
  3. 3 Fresh Rosemary or Thyme Sprigs
  4. 4 Sheets Puff Pastry
  5. Optional: Goat Cheese / Salad
Instructions
  1. Preheat the oven to 200°C/fan180°C/gas 6.
  2. Peel the onions and cut each in 2-3 thick slices.
  3. Pour a cup of balsamic vinegar in an ovenproof frying pan and bring to heat. Add the onions, arrange them roughly in a concentric pattern. Add leaves from 3 rosemary or thyme sprigs. Cook for about 10-15 minutes until the vinegar has reduced by at least half to a syrupy consistency and the onions are softened and caramelized.
  4. Roll out the pastry sheets to one big circle. Lay the pastry over the pan, tuck in the edges around the onions. Bake for 20 minutes in the oven until the pastry is crisp and golden.
  5. Remove from the oven and turn out carefully onto a wooden board or platter.
  6. Enjoy!
Notes
  1. Tip 1: Crumble or grate over a favorite cheese (great with goat cheese!)
  2. Tip 2: Serve with a green leafy salad
feistyveggies.com http://feistyveggies.com/