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Roasted Root Veggies

Recipe by The FruitGuys

INGREDIENTS
4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size
1 onion, sliced in eighths (optional)
2–3 garlic cloves, minced (optional)
Olive oil
Salt and pepper to taste

PREPARATION

  • Preheat oven to 425°F.
  • Very lightly coat the bottom of an edged baking pan with olive oil.
  • Toss all vegetables together in a bowl with enough olive oil to lightly coat, and spread onto the pan. Sprinkle lightly with salt and pepper.
  • Roast until veggies are soft and just beginning to caramelize, about 40 minutes, carefully turning once after about 25 minutes.
  • Add more salt and pepper to taste, and serve.

Serves 4 as a side dish or appetizer. Prep time, 15–20 minutes; cook time: 40 minutes.

Cook’s note: It’s best not to try turning the vegetables until they’ve started to brown on the bottom, otherwise they’ll fall apart.

Also try including Brussels sprouts and/or thickly sliced fennel bulb.

 

 

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Comments

  1. Awww, pretty color!!! This sounds wonderful! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt!

    Thanks for sharing this recipe—I can’t wait to try it!

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