Roasted Roots Vegetable Side Dish with a Surprising Ingredient

Vegetarians & Meat-Lovers: Split Table Recipes

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Season 2, Episode 18: Roasted Roots Vegetable Side Dish with a Surprising Ingredient.
Join Julie Hoag in this episode of Vegetarians & Meat Lovers: Split Table Recipes as she unveils a delightful roasted roots recipe that's perfect for autumn. This versatile side dish caters to both vegetarians and meat lovers, featuring an unexpected ingredient that transforms its flavor profile entirely. Radishes, often overlooked in cooking, take center stage alongside potatoes and rainbow baby carrots, creating a colorful and delicious dish.
Julie shares her tips for achieving the perfect roast, including her preferred spice blend of rosemary, garlic salt with parsley, basil, and black pepper, all mixed with olive oil for a savory touch. Discover why baby carrots are her go-to choice for uniform cooking and how to adapt the recipe to suit your taste.
As always, Julie sprinkles in a bit of her personal life, sharing updates on her family's activities and upcoming Thanksgiving preparations. Tune in for a heartwarming episode filled with culinary inspiration and a sneak peek at her upcoming baked beans recipe, perfect for split tables.
🗣️ Quotes from Julie Hoag
"I'm a sneaky mom here. I'm getting radishes into my kids."
"It's a surprising ingredient, one I would have never, ever thought of doing."
"I don't want to be a short order cook."
Recipe and how to instructions for cooking this veggie side dish:
Ingredients:

• 17 fresh raw radishes (12 oz.), washed and trimmed (cut larger ones in half)
• 12 oz. fresh raw rainbow baby carrots
• 1.5 lbs raw little potatoes (Little Trios in 3 colors)
• 1 Tbsp dried Rosemary Leaves
• 1 tsp. garlic salt with parsley
• 1 tsp. dried basil leaves
• 1/2 tsp. black pepper
• 3 Tbsp olive oil

Instructions for cooking this recipe:

1. Spray a cookie sheet with cooking spray.
2. Combine herbs and spices with oil. Stir.
3. Pour oil/spice/herb mixture over veggies in a large bowl. Stir.
4. Spread veggies across the cookie sheet in a single layer.
5. Roast vegetables at 425 degrees for 40 minutes or so (depending on desire doneness).
6. Serve it up!

I hope you enjoy my cooking podcast and find great ideas for family meal planning, easy vegetable dishes, cooking for families, and holiday autumn cooking using root vegetables. Follow my podcast for more cooking tips, healthy eating, cooking with kids, and sneaky healthy meals that you can make work for a split table of eaters.
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