Healthy Eating: Roasted root vegetables
Various root vegetables
Preheat the oven at 450 degrees. Cut the root vegetables into hearty chunks; you can use carrots, onions, Brussels sprouts, rutabagas, turnips, beets, any kind of squash, potatoes, mushrooms, garlic, etc. Drizzle olive oil over the vegetables and season with rosemary, salt and pepper. Toss the vegetables together to evenly coat them with the oil and seasonings. Roast in the oven for about 40 minutes, or until tender. When the vegetables are almost cooked through, drizzle a small amount of balsamic vinegar over the vegetables. Let them roast for another 5 minutes, and serve with grated Parmesan.
Tips: You can serve the vegetables over cheesy polenta or in a salad. Another option is using leftovers as pizza toppings with ricotta and mozzarella.
A learn-by-doing methodology was on display Friday at the Loudy-Simpson Park pond as Moffat County High School science students learned quickly whether or not they had a future in engineering.