Roasted Root Vegetables with Olive Oil (Rhizai Optai)
The Quirky Foodster Team
Ingredients
- Turnips, quartered — 4
- Onions, quartered — 3
- Olive oil — 2 tbsp
- Dried oregano — 1 tsp
- Salt — to taste
Method
- Preheat the oven to a moderate-high heat (around 200°C).
- Toss the turnips and onions with olive oil, oregano, and salt.
- Spread in a single layer in a roasting dish.
- Roast for 30-35 minutes, turning once, until tender and lightly browned.
- Serve warm as an accompaniment.
Introduction: Root vegetables roasted simply with olive oil, salt, and herbs, a straightforward accompaniment to fish or meat.
Cultural Background: Root vegetables such as turnips and onions were common garden crops, and roasting or baking them close to the embers of a hearth fire was a simple, practical way of preparing them for the table.
Tips: Cut the vegetables into even pieces so they cook at the same rate.
Variations: Carrots or parsnips can be added or substituted according to what’s available.
Nutrition: Approx. 150 kcal per serving.
FAQs:
Q: Would ancient Greeks have used an oven like this?
A: Simple clay ovens and hearth embers served this purpose; the technique of slow-roasting root vegetables is well attested.
Q: Can this be done over a grill instead?
A: Yes, wrap loosely in a parcel or use a grill basket to prevent the pieces falling through.
- Turnips, quartered — 4
- Onions, quartered — 3
- Olive oil — 2 tbsp
- Dried oregano — 1 tsp
- Salt — to taste
Please log in to leave a comment.