Roasted Root Vegetables

By Michael Mech | April 22, 2015 10:44 pm Follow @bungalowchef

Root vegetables are great as a side dish to any “hen” or “roast” meat that you might be preparing, and so easy to do! The aroma from the kitchen will warm your heart, and bring back those food memories of Mom’s kitchen, and Sunday dinners at home.

Click here for the full recipe.

Michael Mech

Follow @bungalowchef

Michael Mech was born and raised in the heart of small-town America in Blue Island, Illinois. A bedroom community of Chicago, the town has a long and rich history to the early 1860s. Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day. Chef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. The Emmy-winning, PBS television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show. A natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food stories,” vintage recipes, and the “art of real, American cuisine.”

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