Description
Root vegetables are to the cold seasons as basil and zucchini are to summer. This simple root vegetable dish is tasty, simple to make, and will last for days in the fridge.
Instructions
To Make:
- Preheat oven to 425°.
- Combine all vegetables in a mixing bowl.
- Toss with oil. Season well with salt and pepper. Toss to incorporate.
- Spread out in a single layer on a sheet pan.
- Roast for approximately 20-45 minutes, or until vegetables are tender. Mix vegetables around on the sheet pan with a spatula if the tops become too brown.
- Serve immediately or let cool and reheat later. These can be made the day before and reheated in the oven.
Roasted Root Vegetables
1 1⁄2 cup
Carrots (peeled, oblique cut)
1 1⁄2 cup
Celery Root (peeled, 1/2" dice)
1 1⁄2 cup
Rutabaga (peeled, 1/2" dice)
1 1⁄2 cup
Parsnips (peeled, sliced 1/2" crosswise)
1 1⁄2 cup
Radishes (halved)
1 teaspoon
Thyme (leaves chopped)
1 teaspoon
Rosemary (leaves chopped)
3 tablespoons
Extra Virgin Olive Oil
to taste
Salt & Pepper
Ingredients Heading:
Roasted Root Vegetables
