This is a seriously flavour- packed method of roasting, really with any root vegg.
The caramelization that results and the creamy texture of the vegg is absolutely fool proof. Coupled with the added aromatics, especially bay leaf (one of my faves) this roasting trick is here to stay!
I made yellow beets, fabulous! Can't wait to make Yukon potatoes, rutabaga, carrots, parsnip etc. Probably great with broccoli and cauliflower. Everything actually!!
If fresher thin-skinned vegg, leave the skin on for extra flavour. If older root vegg, then peel.
PS: The best result was in a corningware type of pan.
Pre-heat oven to 450F.
Cut small beets in half, or large ones into wedges. Good to have a large flat surface.
Lay the pieces flat side down in a large roasting pan or flat baking sheet with an edge. Add enough water to the pan to cover the surface of the pan, not to cover the vegg. This water will allow for steaming. Place fresh herbs in between, loved rosemary, thyme and of course 2 large bay leaves. I would consider adding garlic in skin, lemon or orange peel, maybe shallots.
Cover the pan tightly with foil, and bake for 25-30 min.
You can poke the vegg to see how tender the steaming. At this point crank up the oven to 500F. Empty the water from the pan...carefully. Don't burn yourself! Add olive oil, salt and pepper and put the pan back in the oven, uncovered, for about 20-25 minutes.
What results is a most succulent, caramelized creation. WOW, we loved this...I'm hooked!
