Courtesy of Delilah’s Farm
4 cups assorted root veggies cut into bite-size chunks (potatoes, carrots, turnips, yams, etc.), or two cups each Brussels sprouts and cauliflower cut into florets
1 onion cut in 1-inch dice
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon finely chopped rosemary or sage (optional)
- Preheat oven to 425°F.
- Toss veggies with oil, salt, pepper, and herbs if using.
- Place on rimmed baking sheet and roast until beginning to caramelize, about 30–40 minutes, tossing once after 15–20 minutes.Serves 4.
Prep time, 10–15 minutes; cook time, 30–40 minutes.
Cook’s notes: For Mashed Potatoes(or mashed root veggie combo), put roasted veggies in a large bowl and add 1 ½–2 tablespoons butter or margarine and 2 tablespoons warmed cream, milk, soy milk, or broth and mash with a potato masher. Taste for seasonings.
For Roasted Vegetable Soup: Place roasted veggies in a blender with 1 cup of stock and puree until smooth, or use a hand blender and leave it a bit chunky. You can add 1/4 cup of cream, milk, or soy milk for a creamy version.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com