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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Roasted Root Vegetables Recipe

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This recipe for Roasted Root Vegetables is from Favorite Vegetarian Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 carrots
3 to 4 parsnips (optional)
2 large sweet potatoes, peeled
2 to 3 potatoes
2 to 3 small red beets, peeled
3 T. olive oil
1/2 t. kosher salt
1/4 t. ground pepper (optional)
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste
fresh minced garlic
Directions:
Directions:
Peel and cut the root vegetables into equal sizes for balanced roasting. Toss all ingredients in a bag until veggies are covered. Roast for 25-35 minutes on a baking sheet. To avoid messy clean-up, spread a layer of foil on the baking sheet before adding veggies. Turn veggies once during roasting time.
Preparation Time:
Preparation Time:
You may cut up veggies ahead of time and store in a bag in frig to save time later.
Personal Notes:
Personal Notes:
We love this recipe, especially in autumn. You may add other root veggies like turnips if you like.

 

 

 

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