Roasted Root Vegetables

Roasted Root Vegetables

These roasted root vegetables were so delicious, I wish I would have doubled the recipe.  Roasting brings out the sweetness of the veggies.  Oh so good.

This recipe is totally adaptable. You can use any type of root vegetable. Parsnips, sweet potatoes, beets, celeriac, and radishes are just some of the other root vegetables you could roast. You can also adjust the amount of root vegetables you roast. Make enough for left-overs. I bet they would be delicious with a poached egg on top.

Roasted Root Vegetables

1 large turnip
1 onion (I used a purple onion)
2 carrots
4 small rutabagas
1 large potato
olive oil
salt and pepper, to taste

Preheat oven to 400° F.

Peel and dice all the root vegetables. You want all the diced vegetables to be about the same size. Place all the diced vegetables in a large bowl and drizzle with olive oil, about 1 to 2 tablespoons. Season with salt and pepper and toss. Pour the veggies onto a cooking sheet and arrange so that they are in a single layer. You don’t want the veggies to be too crowded. If you are making a larger batch, consider using two sheet pans and rotate them during cooking.

Root Vegetables

Roast in the preheated oven for 30 to 40 minutes or until they start to turn golden brown. Serve.

Roasted Root Vegetables (2)