Roasted root vegetables are an excellent source of nutrients and a great way to utilize these veggies in a tasty way, since they’re generally not given as much attention as other, non-root compatriots. This vibrant dish — made even more so if you decide to include beets — requires little effort, apart from the prep work, and tastes great paired with anything! Plus, it’s really filling, so if you have a main course that’s on the lighter side and you want to beef if up a little, this recipe is perfect!
Roasted Root Vegetables
- 8-12 carrots, peeled and cut into quarters
- 2 potatoes, cubed
- 1-2 large parsnips, peeled and
- 1 head garlic, separated into cloves and unpeeled
- 1 butternut squash, peeled, seeded and cubed
- 2 shallots, diced
- 1 celery root, chopped
- 2-3 sprigs rosemary, de-stemmed
- extra-virgin olive oil
- salt and freshly ground pepper, to taste
- Preheat oven to 400º F and line a baking sheet with aluminum foil.
- Place all vegetables in a large bowl and pour in olive oil.
- Season generously with salt, pepper and rosemary, and toss to make sure everything is coated.
- Spread vegetables out onto baking sheet in an even layer and place in oven.
- Bake for 40-50 minutes, or until vegetables are cooked through and starting to crisp. Stir once halfway through cooking.
- Remove vegetables from oven and serve hot
Recipe adapted from Tori AveySKM: below-content placeholder