Roasted Root Vegetables.

My grandma makes these. I honestly don’t think I’d ever had a turnip or a parsnip before she pulled this glorious pan of steaming hot veggies out of the oven. Root vegetables tend to be reasonably priced, and if you have enough variety, even the most vegetable-shy person can find something s/he likes. We usually have this as a side to a roasted chicken or at Thanksgiving.

 

1 medium rutabaga, peeled and cut into 1″ pieces

2 turnips, peeled and cut into 1″ pieces

4 parsnips, peeled and cut into 1″ pieces

2 carrots, scrubbed and cut into 1″ pieces

2 Yukon gold potatoes, scrubbed and cut into 1″ pieces

1 large onion, cut into large chunks

1 head of garlic, each clove individually peeled

Olive oil for drizzling

Sea salt

 

Heat oven to 400 degrees. On a large cookie sheet, arrange all the vegetables in a single layer, being sure the onion and garlic are evenly distributed. Drizzle generously with olive oil and sprinkle with sea salt; toss vegetables together until coated. Bake 25-35 minutes or until lightly browned and tender, turning once during baking. Serve hot.

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One thought on “Roasted Root Vegetables.

  1. LOVE this stuff! i’ve been known to roast root veggies for myself for lunch. now that i have a baby to feed again, i have a better excuse to do it more often.

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