February Recipe from Chef George: Roasted Root Vegetables

February 4, 2013 at 8:22 pm (Willow Writers) (, , , , , , )

Roasted Root Vegetables

Serves 2


  • 1  pound Idaho potatoes, peeled and medium dice
  • 2 small carrots, peeled and cut on the bias
  • 1 medium sweet potato, peeled and medium dice
  • 1 medium sweet onion, skinned and diced
  • 2 oz. olive oil
  • 2 oz. goat cheese crumbles
  • 1 oz. Kalamata pitted olives
  • Salt and pepper to taste


In a small sauce pan place potatoes, sweet potatoes and carrots. Cover with water and simmer until al dente. Drain and pat dry. Next in a medium size skillet or cast iron pan, heat olive oil until hot. Next, place onions in first, to start browning, then put the blanched root vegetables in and let brown really well. Last but not least, add in olives and adjust with salt and pepper. Remove from heat, serve and finish off with the goat cheese sprinkled over the top.



1 Comment

  1. Veggie Video: Quick Roasted Root Veggies | GoodVeg powered by Squidoo said,

    […] You can also check out the written recipe at The Willow Room’s site, here. […]

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