Roasted Root Vegetables

Recipe by Rita1652
READY IN: 1hr 20mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
  • 1
    medium onion, peeled and cut into 1/3 inch wedges
  • 1
    tablespoon olive oil
  • 1
    head garlic, separated into cloves and peeled
  • chopped fresh herb, like rosemary
  • balsamic vinegar
  • vinegar (optional)
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DIRECTIONS

  • Heat oven to 400 degrees.
  • Place the root vegetables and onion in a roasting pan.
  • Toss the vegetables with the olive oil and salt to taste.
  • Do not crowd the vegetables.
  • Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
  • After 30 minutes, scatter the garlic cloves in with the vegetables.
  • Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  • Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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