Wolf Gourmet Countertop Oven

Root vegetables are perhaps the most ignored veggies when it comes to cooking. The idea that they are difficult to cook or take a long time is a myth, and I hope today’s recipe encourages you to make them more often.

Some root veggies that are plentiful in the fall (and easy to find year round) are beets, turnips, and carrots, which pair well with a little onion, olive oil and Italian seasoning. Washing them is a breeze right at the sink where I use the vegetable peeler to peel them.

I used to be a little shy when it came to eating beets, mostly because my recollection of beets included my aunt making her beet salad from canned beets. I am so glad that roasted fresh beets don’t taste anything like the can!

I’ll tell you a little secret. I dreamt of having my own set of little red knobs in my kitchen for years. The “little red knobs” are part of Wolf’s signature in their appliances. If you’ve watched any of my videos, you’ve seen my happiness around that amazing stove. If only that was my kitchen! One day, I’ll have my own set. But for now…

I’m thrilled to have my own set of the classic red knobs in a Wolf Gourmet Countertop Oven, which is super convenient to use and cook in! Although I have a regular oven in my kitchen, the temperature gauge is exactly 45-degrees off and I’ve had someone come out to look at it twice with no success. Plus, this countertop oven preheats at a fraction of the time of a regular full-size oven.

Besides making today’s delicious recipe, I’ve also made banana bread, scones, pumpkin brownies, muffins, roasted a chicken… yes! all in FULL SIZE pans! What I love about it is that I can fit my 9×13 pans inside of it, which is the size of the pan I need to be cooking for my family of 6. Cleanup is a breeze by wiping down the bottom tray -easy-peasy. My other favorite feature: the convection bake. In a regular oven, these root vegetables would take 45-50 minutes but with the convection feature these took 30-40 minutes!