a little something to cook.
I would like to share my go-to meal/side dish. It has been with me since I was a single gal living in Ithaca, New York. It is easy, forgiving if you do not have all of the ingredients, nutricious, and yummy.
Root Vegetable Casserole
1 sweet potato*, sliced into rounds
1 baking potato*, sliced into rounds
2 big carrots*, sliced into 1″ chunks
1 onion, peeled and sliced into eighths
A bunch of beets (3 or 4), peeled and sliced into half-rounds
*No need to peel the potatoes and carrots, but feel free to do so.
What to Do:
Chop up your vegetables. Place them into a casserole dish and drizzle them with olive oil. Sprinkle some sea salt on top. Toss to combine. Cover and bake at 350 degrees, stirring occassionally, until the vegetables can be pierced with a fork (usually the pieces of the baking potato will take the longest to bake, so be sure to check them). About 2 hours.
Most root vegetables will work in this recipe, so you can mix it up a bit for variety.
My son Aidan loves the onions and beets in this dish, which is awesome in my opinion. He picks them out of the dish, and then, he asks us for ours! My other son, Sam, eats up the sweet potato.