Friday, January 22, 2010

Oven roasted vegetables and sun dried tomato polenta

Lizzie this is for you:

*I left out the parsnips and added a little sage, rosemary, and garlic.. used sun dried tomato polenta and topped it off with the BEST feta ever made. I could eat this every day forever and ever.

For root vegetables in winter:
2 parsnips, peeled and quartered lengthways
2 sweet potatoes, peeled, sliced 1½cm chunks
2 large carrots, peeled and quartered lengthways
2 beets, peeled and quartered
2 red onions, peeled and quartered
fresh thyme
5 tablespoons balsamic vinegar
8 tablespoons olive oil
salt and freshly ground black pepper

Preheat oven temperature to 400F.

Put all root vegetables into a dish, season well, add reasonable amount of thyme, mix together balsamic vinegar and oil, marinade vegetables for 3/4-1 hour before cooking. place vegetables in dish, make marinade with spices, garlic, vinegar and oil and pour over the top. Marinaded vegetables are best left out of the refrigerator to bring out flavours while preparing polenta. Put root vegetables into a wide baking tray so that the vegetables are not touching, put into a hot oven and bake for 20-30 minutes until just cooked.


  1. yay! i'm confused about when the polenta comes in though. actually, i have lots of polenta questions. do you cook it (in a pan? with olive oil?) while the veggies are in the oven? in the picture, is it under the veggies? is it sliced up? did you buy it pre-made, or was it a mix? were the sun-dried tomatoes already in it?
    also, i made squash pasta tonight and HOLY CRAP, winter veggies are so hard to peel/chop. my wrist hurts.

  2. the polenta is under the vegetables, and i just buy it already made. i just decided this explanation will take too long to write here, so prepare for another blogg entry ♥