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Roasted Root Vegetables

Nov 05, 2010
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By choosing different veggies, you can make a different version of this recipe every week this fall.

Ingredients

  • 3 to 4 carrots, peeled
  • 3 to 4 parsnips, peeled
  • 1 large sweet potato, peeled
  • 2 to 3 potatoes
  • 3 tbsp good olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste

Preparation

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet.
  3. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper and herbs to taste.
  4. Roast for 25 to 35 minutes until all the vegetables are tender, turning once.
  5. Garnish with fresh herbs.
I roast vegetables in the fall and winter on a regular basis - following this recipe for the most part as it turns out, although I generally am just winging it. The roasting process carmelizes the vegetables and brings out a certain natural sweetness that is just - Yum!
I've been making roasted roots for years. I often add onions as well. If I add Brussels sprouts I call it 'Roasted Roots And Shoots'. Even without the herbs it is very tasty.

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