Roasted Roots

Here in our cold Canadian winters roasted root vegetables are part of a hearty locally-grown meal to provide warmth and lasting energy to body and soul.  Shown here along with some Mennonite farmer sausage and frozen green peas are my roasted potatoes and a medley of roasted turnip, carrot and apple.  A bit of herbs and spice makes it nice, and adds extra nutritional benefits as well!  Smells so yummy too!

Root and Apple Medley

• 1/2 small turnip
• 1 carrot
• 1 apple
• 2 tablespoons melted butter
• 1/4 cup brown sugar
• dashes of allspice, nutmeg and cinnamon

Chop roots and apple into small pieces.  Stir brown sugar and spices into melted butter in an oven-proof bowl and add roots and apple, stirring to coat.  Roast at 400 degrees F. for 40 minutes, stirring every ten minutes.

Tasty Roasted Taters

•  One large Russet potatoe
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• spicy pepper medley to taste

Peel and cut potatoe into cubes.  Mix olive oil, lemon juice and spicy pepper medley in bottom of a bowl and put the potatoe cubes in, stirring to coat.  Then lay out the coated potatoe cubes on a baking tray and roast at 400 degrees F. for 40 minutes, turning every 10 minutes.

The ‘spicy pepper medley’ I have contains black pepper, onion, red bell peppers and garlic.  I shook in lots of it, but you could use other herbs or spices too, as you like.

The spices and herbs in these recipes make them aromatic and flavourful without the use of salt, which you may be avoiding if you have high blood pressure.