Cozy Root Vegetable Roast with Gingersnap Gravy
The perfect warm and cozy vegetable dish for winter. The rutabaga, parsnips, and turnips are a powerhouse of vitamin C, potassium, magnesium, folates, and fiber. They also contain a good amount of protein!
Servings 2 people
Ingredients
- ¼ cup olive oil extra virgin
- 2 parsnips sliced into medium spears
- ½ rutabaga peeled and diced into ¼"-½" cubes
- 1 turnip peeled and diced into ½" cubes
- 10 baby purple potatoes diced into ½" cubes
- ½ medium yellow onion peeled with the end removed and left whole
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 tsp paprika
- salt to taste
- pepper to taste
- parmesan cheese grated, enough to garnish
Gingersnap Gravy
- 1 cup vegetable broth
- 1 15 oz can crushed tomatoes
- ½ tbsp red wine vinegar
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 8 gingersnap cookies crushed
Instructions
- Preheat oven to 425° and warm the cast iron skillet in the oven as it heats up.
- Meanwhile, prep the vegetables and toss the parsnips, rutabaga, turnip, and baby purple potatoes in a large bowl with the olive oil, paprika, and salt and pepper to taste.
- When the oven is preheated, remove the cast iron skillet and place the vegetables inside, being careful not to overcrowd the skillet. Place the thyme and rosemary in the dish, burying the sprigs within the vegetables as much as possible.
- Roast the vegetables in the oven for 55 minutes, flipping them halfway through. While they are roasting, start the gingersnap gravy.
- When the vegetables are browned on both sides, remove the cast iron skillet and serve. Garnish with grated parmesan cheese and the gingersnap gravy.
Gingersnap Gravy
- While the root vegetable roast is in the oven, combine all the gravy ingredients in a small saucepan, cover, and simmer over low heat for 35-40 minutes.
- About 15 minutes before the vegetables are finished roasting in the oven, remove the half onion from the cast iron skillet and add it to the gravy saucepan. Continue to simmer the gravy and onion on low heat until the roast is finished.
- Remove the thyme and rosemary from the gravy and discard. Add the gravy along with the half onion to a blender and blend until smooth, about 2-3 minutes, being careful to start on a low speed to avoid splatter.
- Serve the gravy along with the root vegetable roast and enjoy!