December 23, 2010

Roasted Root Vegetables


If you want to take your favorite oven roasted potatoes to the next level, this is the way to do it.  Adding any root vegetable  along with an aromatic herb will give them an extra depth of flavor.

Roasted Root Vegetables
5 yellow fleshed or Yukon Gold potatoes, cut into 1 inch pieces
4 parsnips, cut into 1 inch pieces
4 carrots, cut into 1 inch pieces
3 T olive oil
3 sprigs fresh rosemary
  salt and pepper
Other additions might include: sweet potatoes, celery root, rutabegas, turnips, onion, garlic
Preheat oven to 425 F.
On a large baking sheet, combine all of the prepared vegetables. Use your hands to coat them completely with olive oil, rosemary, salt, and pepper.
Bake for 1 hour or until the vegetables or browned and crisp.
Serve immediately.



Categories: Fall & Winter, From The Garden, Kids in the Kitchen, Vegetables

Index: , , , , , ,