Oven Roasted Burdock RootJan 18, 2021
Roasted burdock root takes on a deeply satisfying mellow earthiness that I love. The bitterness is reduced & caramelization of the naturally occurring sugars in the roots adds a balancing subtle sweetness. If you don’t have any burdock growing nearby you can often find them at natural foods stores or Asian supermarkets. One thing to keep in mind is that they oxidize fairly quickly once cut (as does banana) so if you don’t use them right away place them in a little lemon water to keep them from browning. This natural oxidation process does not significantly affect the nutrient content however, so if the slight browning doesn’t bother you needn’t worry about it.
- 3 cups burdock root washed & chopped into half inch pieces
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp olive oil / fat of your choice
Preheat the oven to 400.
Toss chopped burdock root with salt, pepper & oil in a baking pan until all surfaces are covered (you can do this in a separate bowl if it’s easier for you but I prefer to save myself the dishes.)
Spread the root pieces out they are mostly not touching (though this doesn’t have to be perfect.)
Roast for 20 minutes at 350˚ or until they begin to brown then flip & place back in the oven & roast for another 15 minutes.
Serve as a side & enjoy
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