When going to the market, you can sense a change of the seasons. The weather becomes cooler in the mornings, the vegetable array changes and people mention their recent baking ventures. Watermelon, peaches and tomatoes have left us for the year and now it’s time to embrace the new treasures that Fall has for us; Sweet potatoes, carrots, potatoes, beets and more.
Markets in the Fall are great for picking out root vegetables that you can store for a while. Root Vegetables are hearty and full of nutrients from the soil they are grown in. They can be served grilled, sautéed, pureed, roasted or raw. Roasting is one of the most common ways to prepare them because of its ease. It may take a while to cook but preparation is a rather quick process; peel, wash, chop, bake, serve. I think that’s as simple as cooking can get.
The cold chills of Fall lowers the temperature of the soil, allowing fewer vegetables to survive. Soon, farmers markets will begin to close for the year and wait until spring to unravel the earth’s new masterpieces. But until then, it’s best to stock up on your root vegetables at the market and store them in a cool, humid, dark room. Not all of us have cellars to store vegetables (even thought that would be AMAZING) so you can store them in the fridge but preserve them in a paper bag to keep them crisp. This recipe focuses on ease and comfort. I find the tender, soft vegetables have a calming and comforting effect. Probably because they are associated with Thanksgiving but they are just as good when served on a typical Wednesday night. But if you still miss the warmer weather, the yogurt sauce brings you back to your days under the summer sun with its undertones of mint and cilantro. Herbs, such as these, will be hard to find at the market but are easily found at grocery stores.
So when you go to the market this weekend, splurge a bit on many root vegetables to store and keep this recipe handy. It’s sure to become one of your top sides, snacks or main courses.
Roasted Root Vegetables w/ Yogurt Sauce
- 4-5 potatoes, peeled and rinsed
- 5 carrots, mixed colors, peeled and rinsed
- 1 sweet potato, peeled and rinsed
- 4 tablespoons olive oil
- Pinch of salt and pepper
- 1 handful cilantro, stemmed, washed and chopped
- 1 handful mint, stemmed, washed and chopped
- 1 cut plain greek yogurt
- 1 tablespoon dijon mustard
Farmers Market Items:
- potatoes, carrots, sweet potato, yogurt (possibly)
Preheat the oven to 350F convection bake, or 400F if convection bake isn’t an option
Slice the potatoes, carrots and sweet potatoes lengthwise evenly.
- Slice the potatoes into rounds if they aren’t very long
Place the vegetables on a parchment paper lined baking sheet. Toss with 2 tablespoons olive oil, salt and pepper.
Place in the oven to bake for 1 hour, longer if you want them crunchier and less if you want them softer. After the first 30 minutes, toss around the vegetables using a wooden spoon to ensure the vegetables are evenly cooked.
While the vegetables are baking, mix the leftover olive oil, cilantro, mint, yogurt and mustard in a small bowl. Season with salt and pepper if needed. Store the sauce in the fridge until ready to serve.
Serve the vegetables warm with the yogurt sauce.