roasted roots with feta

the thing i’m currently thinking about most: chocolate. might have to do with my current job (that also kept me going during the whole weekend). a ‘chocolate job’ – as we call it in switzerland – and quite literally so! to balance it out for you i’ll tease you with a healthy portion of roasted roots. this was a main dish for me and a friend, but it would also be a nice side dish to, say, a lamb roast (i’m not really creative at the moment… it’s all channeled into the chocolate… sorry guys). so i’ll see you soon, when my sugar high is lower. until then… be nice! xo
roasted roots with feta
serves two as a main dish

5 heirloom carrots in odd colors (orange, purple, yellow)
3 salsify
2 parsley roots
2 parsnip
3 jerusalem artichokes
1 cup feta or other crumbly goat cheese
2 tbsp. olive oil
1 tbsp. ground cumin
maldon sea salt
freshly ground black pepper
preheat the oven to 220 degrees c / 400 degrees f. prepare the roots: wash and peel everything. to peel the salsify, best to wear disposable rubber gloves, as they can stain your skin. then slice everything into long, finger-thick sticks. toss with the olive oil and season with cumin, salt and pepper. place on a baking sheet lined with parchment paper. distribute evenly, so that the roots are not lying on to of each other. roast for 35 minutes, then remove from the oven and add the crumbled cheese. roast for another 5 minutes, until the roots are partially browned and crispy and the cheese is melted.
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