Roasted Root Vegetables


Roasted vegetables, closeup view

 Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
 
Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
 
Directions:
1.   Preheat oven to 375 degrees.
2.   Wash and chop all vegetables into large bite-sized pieces.
3.   Place in a large baking dish with sides. 
4.   Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5.   Sprinkle with salt, pepper and herbs. 

 
Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Leave a Reply

Your email address will not be published. Required fields are marked *