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Roasted Root Veggies

Printable version of this recipe.

Ingredients

1 carrot
1 turnip
1 parsnip
1 sweet potato
1 rutabag
fresh herbs
olive oil
salt and pepper

Instructions

Preheat oven for roasting at 400°F. Wash vegetables thoroughly and then peel, completely removing any bruises or discolorations. Dice into irregularly-shaped one inch pieces (this shape will prevent them from stacking). Root vegetables have different densities, so some are much harder to cut than others. Be sure to take this into account to prevent injury.
 
In a large bowl, toss the vegetables with about 1 tsp. olive oil per vegetable until they are well-coated. Add chopped herbs and toss well to evenly distribute. Salt and pepper liberally, but remember that more can be added later! Spread out the vegetables in a roasting pan or baking sheet and put in the oven for about 25-35 minutes, stirring every so often to prevent burning or sticking. Vegetables should take on a slight brown color and be soft to the bite.
 
 

Type of Dish

Side Dishes

Cuisine

American