Roasted Root Veggies

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.

Share this post

Comments (1)

  • anon

    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!

    Nov 11, 2011

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.