The mouthwatering, savory flavors of Fall are tossed together and roasted with fresh herbs and garlic for a dish that is gratifying when served with a roasted meat or grilled seafood of choice.
Prep tip: The vegetables can be prepared in the morning, sealed inside a Ziploc bag and refrigerated until ready to roast.
ROASTED ROOT VEGETABLES
2 large sweet potatoes, cubed
3 parsnips, peeled and sliced
3 large carrots, peeled and sliced
1 large turnip, peeled & cubed
2 onions, quartered
3 Tbs. olive oil
1 teaspoon garlic powder
1 teaspoon rosemary
½ teaspoon ground black pepper
* Preheat oven to 375 degrees F (190 degrees C).
* In a large bowl, toss prepared root vegetables with olive oil & herbs & spices.
* Spread vegetables onto parchment lined baking sheet.
* Roast vegetables for 20 minutes; stir and continue cooking until tender,
about 20 minutes more depending on the size of vegetables.
Serve piping hot right out of the oven. Refrigerate leftovers in single serving, glass containers. Add meat/protein to each serving and they will be ready to 'grab-n-go' for snacks or lunches.
A simple recipe from our family to you. As always, enjoy!
Photograph credit: sodahead.com
Recipe credit: w.lynne
Recipe credit: w.lynne