Roasted root vegetables

One of the secrets of this dish lies in leaving the skin of the root vegetables unpeeled. In fact, Caiapo is found precisely in the peel of the sweet potatoes – a substance that helps to reduce blood sugar. Wash the root vegetables properly, if possible with a natural coconut fibre brush to eliminate all soil residue. Cut the root vegetables into wedges and season them with extra virgin olive oil, salt, ground pepper, fresh rosemary and a head of garlic cut in half. The latter will release all its scent during the cooking cycle and it will then be very easy to remove. Pour the vegetables on to the special baking tray. 

Preheat the oven to 200°C and in the meantime organise the root vegetables. Once they are seasoned, put them in an ovenproof dish, cover with foil or previously dampened parchment paper and cook for 20 minutes – this will speed up the cooking cycle thanks to the steam chamber that will be created, in addition to greater distribution of the aromas during cooking. Uncover and complete the cooking cycle for another 20 minutes. Note: potatoes need longer cooking time, so you can bake them 10 minutes before the other root vegetables or blanch them for 2 minutes after the water boils. 

f the root vegetables are not eaten immediately, it is advisable to leave them firm because once taken out of the oven, they will continue to cook as they cool; otherwise, you can always keep a bowl with water and ice nearby and after placing them in a food grade bag, stop the cooking cycle by immersing them until they cool. 

Kept in an airtight container, the root vegetables can be consumed within 5 days.