As sad as it may be for some of you, I am actually quite happy that the holidays are over. The pies, cakes, and other buttery, boozy treats virtually became a food group this past month. It’s time for a break from the heaviness, at least for a brief time.
Root vegetables made an appearance at our dinner table as soon as the temperature dropped below 50 degrees. I adore their natural sweetness and how easy they are to prepare. To bring out their rich flavor, all that is needed is a little salt, pepper, and a coating of olive oil.
They don’t need anything else. But they sure do taste good when you throw in a few more ingredients.
Adding a little pecorino cheese and lemon zest really elevates this dish, a light, seasonal recipe that is sure to satisfy meat-lovers and vegetarians alike.
Zesty Root Vegetables with Pecorino
(serves 6 as a side, 4 as an entree)
3 sweet potatoes
1 large red onion
1/4 cup olive oil
1/4 cup pecorino cheese, shaved
parsley, chopped coarsely
zest of 1 lemon
salt and pepper, to taste.
Peel all of the root vegetables and cut into thick pieces. Place them in a large mixing bowl and toss with olive oil, salt and pepper.
Spread the vegetables out on a baking sheet (or multiple baking sheets if needed) and bake until they are tender, about 25-30 minutes. Cook under the broiler for 3-5 minutes, until crispy on top (keep your eye on this, because you don’t want them to burn).
Transfer a third of the vegetables to a serving bowl and top with some of the cheese, parsley, and lemon zest. Repeat until all of the ingredients have been added to the serving bowl.
This can be served as is or with couscous if you want to make it an entree.