Everyday Food (January/February 2009)
Roasted root vegetables are the thing we're cooking most often this winter. And why not? They're available in abundance at our farmer's market, they're cheap at the supermarket and they make for a delicious but simple side dish for almost any meal.
Typically, we toss together some combination of cubed sweet potatoes, parsnips, rutabaga, or carrots, drizzle them with olive oil and then roast them at 425 degrees for 20 minutes, or until tender.
The roasting caramelizes the vegetables, bringing out their wonderful flavors that compliment almost any protein.
But here's a salad that takes our go-to winter side dish and turns it into the star of the show, as the central component of a delicious, warm, winter salad.