Tuesday

Roasted Root Vegetables

Ingredients
  • Turnips
  • Rutabagas
  • Potatoes
  • Parsnips
  • Carrots
  • 1 Tablespoon of your favorite oil per 1 cup of vegetables
  • Sea salt and cracked peppercorns to taste
Preparation
  • 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
Comments
  • 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!
For many more recipes and video tutorials, CLICK HERE!