roasted root vegetables 227k
Roasted Root Vegetables (Serves 6-8) Ingredients • • • • • • • • •
3-4 medium carrots, peeled 3-4 medium parsnips, peeled 2 large sweet potatoes, peeled 1 medium rutabaga, peeled 2-3 medium potatoes (see tips below) 1 large sweet onion, peeled 3 tbsp olive oil ½ tsp sea salt ¼ tsp cracked black pepper
• • • •
1 tbsp fresh thyme leaves, chopped (1/2 tbsp dried) 1 tsp fresh rosemary, chopped (1/2 tsp dried) 1 tsp fresh parsley, chopped (1/2 tsp dried) Reserve some fresh or dried herbs for garnish
1. Preheat oven to 450 degrees. 2. Cut all of the vegetables into ¾ inch cubes or wedges so that they will all cook in the same amount of time. 3. Place all of the vegetables in a large bowl. Add the olive oil, herbs, sea salt and black pepper, and toss to coat the vegetables evenly. 4. Add contents to a large casserole dish or baking sheet lined with parchment paper. 5. Bake for 30 - 35 minutes, until the vegetables are tender, caramelized and slightly crispy along the edges. Turn the mixture once throughout cooking time. 6. Remove from the oven and garnish with additional herbs before serving.
Brian’s Tips •
•
Roasting root vegetables at a high temperature brings out their internal sweetness. Feel free to create a combination of your favorite root vegetables. A few additional varieties include turnips, beets, celery root, and shallots. If using potatoes, choose varieties such as purple, Yukon Gold or russet potatoes.
3-4 medium carrots, peeled 3-4 medium parsnips, peeled 2 large sweet potatoes, peeled 1 medium rutabaga, peeled 2-3 medium potatoes (see tips below) 1 large sweet onion, peeled 3 tbsp olive oil ½ tsp sea salt ¼ tsp cracked black pepper
• • • •
1 tbsp fresh thyme leaves, chopped (1/2 tbsp dried) 1 tsp fresh rosemary, chopped (1/2 tsp dried) 1 tsp fresh parsley, chopped (1/2 tsp dried) Reserve some fresh or dried herbs for garnish
1. Preheat oven to 450 degrees. 2. Cut all of the vegetables into ¾ inch cubes or wedges so that they will all cook in the same amount of time. 3. Place all of the vegetables in a large bowl. Add the olive oil, herbs, sea salt and black pepper, and toss to coat the vegetables evenly. 4. Add contents to a large casserole dish or baking sheet lined with parchment paper. 5. Bake for 30 - 35 minutes, until the vegetables are tender, caramelized and slightly crispy along the edges. Turn the mixture once throughout cooking time. 6. Remove from the oven and garnish with additional herbs before serving.
Brian’s Tips •
•
Roasting root vegetables at a high temperature brings out their internal sweetness. Feel free to create a combination of your favorite root vegetables. A few additional varieties include turnips, beets, celery root, and shallots. If using potatoes, choose varieties such as purple, Yukon Gold or russet potatoes.
