Roasted Root Vegetables

By none

A delicious, nutrient packed side dish that compliments any holiday meal. Also great to make ahead.



Ingredients:
  • 1 rutabaga, peeled and cut into 1-inch pieces

  • 3 turnips, peeled and cut into 1-inch pieces

  • 3 parsnips, peeled and cubed

  • 1 butternut squash, peeled, seeded and cubed

  • 3 carrots cut into 1 inch pieces

  • 1 large sweet potato, peeled and cubed

  • 1/4 cup extra virgin olive oil

  • Sea or kosher salt and pepper to taste



Steps/Methods:

Preheat oven to 450F (230C). Place the chopped root vegetables into a large mixing bowl. Drizzle with olive oil, and toss until well coated. Season with salt and pepper. Place the vegetables into a deep roasting pan and roast for about 45 minutes, or until the vegetables are tender. Stir once about halfway through cooking.



Additional Tips:
  • 1 rutabaga, peeled and cut into 1-inch pieces

  • 3 turnips, peeled and cut into 1-inch pieces

  • 3 parsnips, peeled and cubed

  • 1 butternut squash, peeled, seeded and cubed

  • 3 carrots cut into 1 inch pieces

  • 1 large sweet potato, peeled and cubed

  • 1/4 cup extra virgin olive oil

  • Sea or kosher salt and pepper to taste


By none| June 22, 2011
Categories:  Recipes

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