Crispy Roasted Root Vegetables

In Lamaze class I learned that giving birth is an endurance event equivalent to running a marathon. If that’s the case, I wonder if I could get a corporate birth sponsor. I’d gladly swig Gatorade during labor, label carefully facing outward, if it would pay my med bills. Alas, I think people are more interested in catchy commercials like this than watching me push a kid out with fruit punch stains on my face.


Ok, it IS a really catchy commercial. I like it. I like it even better when my husband tries to sing this song in the shower. Funny stuff.

But if birthing is a marathon, and if my due date is right around the corner, then it’s time to carb load! For me, this means attempting to eat my weight in potatoes. It’s a tough assignment, I know, but it’s what any finely tuned athlete such as myself needs to do before The Big Event.

Who am I kidding? I luv me some taters, especially crispy fried taters, and I’ll use any excuse to enjoy them. Unfortunately, crispy fried potatoes are typically categorized as a heart attack waiting to happen. It doesn’t have to be so. Lately I’ve been roasting thinly sliced potatoes in olive oil - heavenly to eat yet hella easy to make. Mix it up with other root veggies and you’ve earned your Cordon Bleu chef star for the day. I even added leftover chickpeas to the mix last time I made it, pictured here - who knew roasted chickpeas were so good?

If you don’t already have it in your cupboard, this is a great excuse to splurge on a box of kosher salt. To me, the grainier texture sprinkles better than table salt, and thus tastes better.

And to the Gatorade Company, if you are reading this, give me a call, we’ll talk.

Crispy Roasted Root Vegetables

Thinly sliced root vegetables (suggestions: potato, sweet potato, carrot, onion, turnip, rutabaga)
Whole leaf fresh herbs, optional (suggestions: thyme, sage, or rosemary)
Olive oil
Kosher salt and freshly cracked pepper

In a rimmed cookie sheet or jelly roll pan, generously coat veggies with olive oil. Season with salt and pepper. Roast in a 400 degree oven for about 20 minutes. Halfway through cooking, add herbs and stir in with veggies.