Roasted Root Vegetables

What's a good fall side dish? Roasted root veggies. In this class, we learned how to make new roasted vegetables, ratatouille, sweet and sour cabbage, and glazed butternut squash.

Chef demonstrating cutting veggies into the same size for roasting

beet, turnip, and carrot

a split butternut squash, ready to be de-seeded and roasted

We roasted the squash seeds with a little salt at about 350 degrees for 20 minutes. They were a delicious snack! These toasted seeds can be used as a garnish for anything squash or pumpkin.

Sliced and roasted butternut squash

Little 10 commandment shapes!  
A happy accident from when I cut half-heart shapes out of the butternut squash. The squash baked as a half, then sliced and glazed with a honey/sugar mixture, and baked again.

Above: our veggies cut into shapes of the same thickness. You'll notice that we left the skins on... This was intentional, and all the root veggies were thoroughly washed and scrubbed. the skin gives the dish color and a little extra fiber. Finally, it adds an earthy flavor when paired with the caraway seeds.
Below, sweet and sour cabbage made with vinegar, sugar, and pastrami (or bacon).

  Below, my small plates of veggies:

Glazed butternut squash with nutmeg, white raisins and cranberries

 
 Roasted veggies (with the skins on!) and caraway seeds

Ratatouille (zucchini, yellow squash, eggplant, onion, and tomato)

My roasted veg stack :-) (carrots and parsnip)

The table of everyone's plates. 

------
Roasted Vegetables
equal amounts of:
parsnip
carrot
kohlrabi
beet (if you like that sort of thing)
turnips

caraway seeds
olive oil
salt and pepper

Preheat the oven to 375 and wash and scrub the root veggies.
Leaving the skins on, cut each vegetable into the same size chunks, shapes, or sticks.
Drizzle olive oil onto the vegetables and sprinkle, from very high up, caraway seeds, salt and pepper to taste.
Roast for at least 40 minutes.
If some vegetables are getting soft, remove them from the pan and let the more dense vegetables cook for longer. 
Stack like Lincoln Logs or fan on a plate and serve!

Enjoy!