My New Favorite Way to Cook Vegetables

With root vegetables, the normal method of roasting them uncovered in the oven tends to make them too dry and tough for my liking.  On the other hand, steaming tends to keep them pretty bland and boring. 

My new favorite way to cook root vegetables is to bake them in the oven in a covered dish. 

Covering the baking dish while cooking the vegetables keeps the moisture in, allowing them to steam, while at the same time developing a golden brown exterior and concentrating the flavor in the vegetables.  This method is simple and hands-off.  Let me know if you try it!

Here are the vegetables cut up and ready to be baked.

Baked Root Vegetables

~Beets
~Carrots
~Parsnips
~You could also use turnips or radishes
~ 2 T. butter per 1 lb of vegetables

Preheat the oven to 350.
Using whatever quantity that your family needs, cut the vegetables into even slices that are 1/4" thick. Place in a glass baking dish. Cut the butter into small pieces and place it on top of the vegetables. Cover the dish with a piece of foil or a lid if you have one. Bake for about 45 minutes, until the vegetables are almost fork tender. Remove the foil so that the liquid accumulating in the bottom of the dish can evaporate. Stir the vegetables. Return to the oven for about 15 minutes, or until fork-tender.