Roasted Root Vegetable Medley
"The smaller and younger the vegetables you can find, the better."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 cups peeled sweet potatoes, cut into 1 inch chunks
- 1 1⁄2 cups peeled turnips, cut into 1 inch chunks
- 1 1⁄2 cups parsnips, cut into 1 inch chunks
- 1 1⁄2 cups carrots, cut into 1 inch chunks
- 2 red onions, quartered
- 1⁄4 cup floral-type honey or 3 tablespoons brown sugar
- 2 garlic cloves, minced (optional)
- 1 teaspoon fresh rosemary, minced
- 4 tablespoons olive oil
- kosher salt
- fresh ground black pepper
directions
- Preheat the oven to 400°F.
- Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
- Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
