Roasted Root Vegetables

Roasted Root Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 3 cups coarsely chopped parsnip (about 1 pound)
  • 1 ¾ cups coarsely chopped peeled turnips (about 1/2 pound)
  • 3 ½ cups coarsely chopped carrot (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 2 medium red onions, each cut into 8 wedges
  • + 3 more ingredients
    • ½ teaspoon sea salt
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon balsamic vinegar

Preheat oven to 450°. Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

View full recipe at My Recipes

Comments

Variations on Roasted Root Vegetables

  • Roasted Root Vegetables
    • 1/3 cup vegetable stock or canned vegetable broth
    • 1 tablespoon dried sage leaves
    • 6 tablespoons olive oil
    • 2 bunches green onions
    • +3 other ingredients
  • Roasted Root Vegetables
    • 2 tablespoons lemon juice
    • 1/2 teaspoon pepper
    • 2 teaspoons olive oil
    • 1 small rutabaga (about 3/4 pound), peeled and cut into 1-inch pieces
    • +3 other ingredients
  • Roasted Root Vegetables
    • 2 tablespoons olive oil
    • 1 large turnip
    • 1 medium-size red onion
    • 1 bunch beets
    • 1 1/2 pounds Yukon Gold potatoes
    • 1 2 1/2-pound butternut squash
  • Roasted Root Vegetables
    • 1 teaspoon pepper, divided
    • 1 large rutabaga
    • 1 (1-pound) bag parsnips
    • 6 large beets
    • 6 large turnips
    • 2 large sweet potatoes
    • +1 other ingredients
  • Roasted Root Vegetables
    • 2 teaspoons balsamic vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion
    • 1 teaspoon sugar
    • 3 medium carrots, peeled
    • +2 other ingredients
  • Roasted Root Vegetables
    • 2 tablespoons shredded Parmesan cheese
    • 8 shallots, peeled and quartered
    • 4 parsnips, peeled and cut into 1-inch cubes
    • +4 other ingredients
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    • 1 large acorn squash
    • 4 medium parsnips
    • 4 small turnips
    • 2 large rutabagas
    • 2 yams (red-skinned sweet potatoes)
    • 1/2 cup olive oil


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