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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Root Veggies Recipe

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This recipe for Roasted Root Veggies is from The Circus Folk Family Cookbook, 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:  
2 pounds root vegetables (potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
1 medium yellow onion, peeled and cut into 1/3-inch wedges
1 medium red onion, peeled and cut into 1/3-inch wedges
Several miniature bell peppers, red, yellow & orange
1 tablespoon extra-virgin olive oil
Garlic Pepper, to taste
1 head garlic, separated into cloves and peeled
Chopped fresh herbs like rosemary or balsamic vinegar (optional)
Directions:
Directions:
1. Heat oven to 400 degrees. Place the vegetables and onion in a roasting pan.
2. Toss the vegetables with the olive oil and garlic pepper. Do not crowd the vegetables.
3. Roast the mixture on a cookie sheet for 45-60 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.
4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Number Of Servings:
Number Of Servings:
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Preparation Time:
Preparation Time:
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Personal Notes:
Personal Notes:
I make this all the time in the Winter months. It is so delicious on a cold day.

 

 

 

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