{"id":31,"date":"2012-06-04T13:57:40","date_gmt":"2012-06-04T20:57:40","guid":{"rendered":""},"modified":"2015-09-10T21:34:54","modified_gmt":"2015-09-11T04:34:54","slug":"roasted-root-vegetables-recipe","status":"publish","type":"post","link":"https:\/\/museofthemorning.com\/museblog\/roasted-root-vegetables-recipe\/","title":{"rendered":"A Little Secret About Me and a Roasted Root Vegetables Recipe"},"content":{"rendered":"

Ok, I\u2019m going to let you in on a little secret. I\u2019m a farm girl, right? No, that\u2019s not the secret, hang on, I\u2019m getting to it. I\u2019m a farm girl. Born on a farm, raised on a farm, worked on a farm, ran away from a farm\u2026 Born and bred farm girl. But you know what? I\u2019ve never really eaten vegetables (that\u2019s the secret). \u201cWhat!??!\u201d you exclaim, \u201cYou were raised on a farm and never ate vegetables?!\u201d<\/p>\n

<\/p>\n

Yes. That is my secret. My parents own and run a vegetable farm and I have never really eaten vegetables. My Mom said that its because she didn\u2019t know how to cook them. So we ate a lot (A LOT) of corn and some potatoes, but that\u2019s pretty much it. From time to time there were other things like cauliflower covered in cheese or cabbage soaked in butter (yum!), but for the most part it was corn. Corn, corn and more corn. You wouldn\u2019t believe all the things that corn can go in! And ask me why I don\u2019t like corn.<\/p>\n

So anyway, as I\u2019ve gotten older and wiser<\/s>, and since I\u2019ve done a lot of reading on being healthier and knowing where our food comes from and whatnot, I\u2019ve also branched out into eating other vegetables.<\/p>\n

<\/p>\n

Yesterday, we were at Farmer\u2019s Market and one of the booths had a recipe for Roasted Root Vegetables, so I thought, what the heck, I\u2019m adventurous, let\u2019s give it a try. I brought home a bunch of baby carrots, beets, turnips and some potatoes and gave this recipe a try and I was in HEAVEN!! Sometimes I like beets and sometimes I don\u2019t, but they were amazing in here- in fact, the potatoes were the bland part!! The turnips were the absolutely best.<\/p>\n

\nWhat? You don\u2019t like turnips and beets? Give this recipe a try, I think you will be pleasantly surprised. The Hubs doesn\u2019t like cooked carrots, and yet he was eating off my plate! So when I was done, I made him and Lil\u2019 Miss a bunch for lunch. They gobbled them right up. Delish!! Seriously, just give it a try.<\/p>\n

<\/p>\n

Here\u2019s what you need: olive oil, carrots, beets, turnips, potatoes and salt. The recipe at Farmer\u2019s Market also suggested sweet onions, but we didn\u2019t use those.<\/p>\n

\nPreheat your oven to 400\u02da and spread a little olive oil on a baking sheet.<\/p>\n

\nSlice your veggies thin- about 1\/4inch- and put them on the tray in a single layer. Brush a layer of olive oil on the top of the veggies and then sprinkle liberally with salt.<\/p>\n

\nRoast (what is the difference between roasting and just plain baking? I digress) your root veggies for 20 minutes or until they are tender. Just poke a couple with a fork to see if they are soft and cooked all the way through.<\/p>\n

Put on a plate and enjoy!! Enjoy each veggie by itself, then make a stack of all the different types and take a bite of that. Aren\u2019t the turnips to die for?!!? Amazing!!<\/p>\n<\/p>\n<\/p>\n<\/p>\n

Chrissy Leiberan-Titus writes for Muse of the Morning.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Ok, I\u2019m going to let you in on a little secret. I\u2019m a farm girl, right? No, that\u2019s not the secret, hang on, I\u2019m getting to it. I\u2019m a farm girl. Born on a farm, raised on a farm, worked on a farm, ran away from a farm\u2026 Born and bred farm girl. But you […]<\/p>\n","protected":false},"author":2,"featured_media":3617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[5],"tags":[71,67],"class_list":["post-31","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-dinner","tag-recipe","post-with-thumbnail","post-with-thumbnail-icon"],"_links":{"self":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":3,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":2129,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/31\/revisions\/2129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/media\/3617"}],"wp:attachment":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}