.png)
About the Recipe
This recipe will change with the seasons as you harvest, so you should never be bored with the flavours on offer. Change up the oil/fat and change up the herbs and you have a new variety of dish. Just remember though to cut all veggies to a similar size so they cook evenly.
Ingredients
A variety of root crops from the following list
Potato
Carrot
Parsnip
Beet
Radish
Onion
Taro Cassava
you will need around 1 cup per serving
Your choice of fresh or dried herbs
Oil or Fat of your choosing good options are
olive oil
peanut oil
duck fat (chicken will work, just not as crisp)
roast meat drippings (melted)
macadamia oil
avocardo oil
Butter (melted)
for every cup-cup and a half of veg around 1/3-1/2 tablespoon
Preparation
Prepare you veggies and cut to a similar size.
drizzle or toss in your chosen oil and a sprinkle of salt (leave out the salt if you wish)
spread out in a single layer on a tray or in a glass dish (your choice if you line with baking paper) leave room for air flow around individual pieces for more crisp edges, or leave them touching for a softer side.
sprinkle over half of your fresh or dried herbs
bake in a mod-hot oven 180-200*C for around 40-50 mins until starting to brown.
drizzle in a dressing or give a quick sprinkle of the fresh herbs if you like or leave as is.