Roasted Root Vegetables

  • Turnips
  • Rutabagas
  • Potatoes
  • Parsnips
  • Carrots
  • 1 Tablespoon of your favorite oil per 1 cup of vegetables
  • Sea salt and cracked peppercorns to taste
  • Preheat oven to 400F
  • Peel and chop vegetables into bite size pieces or slightly larger
  • Toss with oil of choice and salt and pepper
  • Place on a baking sheet or dish so that the vegetables are not stacked on top of each other, but in a single layer to allow browning
  • Roast in oven for approximately 1 hour, turning with a spatula half way through cooking
  • Remove from the oven when the vegetables are tender and browning nicely
  • Oils to use? sesame, olive, butter, coconut, rendered bacon! And many more.
  • Try using some different color peppercorns or a few spices too, like curry, paprika, etc.
  • Turning the vegetables halfway through will also help keep them from sticking badly to the pan
  • One cup of raw vegetables is a good serving size per guest. It will end up being half that once cooked
  • This is a great side for all your Fall and Winter meals and fun to surprise your guests with some of the lesser known veggies. Enjoy!
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