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ROASTED ROOT VEGGIES Recipe

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This recipe for ROASTED ROOT VEGGIES is from GOOD EATS AND SWEETS, 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:  
1/2 cup cider vinegar
1/2 cup olive oil
3 tbsp dark brown sugar
1/4 tsp salt
grated black pepper
4 medium golden beets, peeled, thickly sliced
4 medium carrots, peeled
1 large yam, peeled
4 medium parsnips, peeled
1 large red onion, thickly sliced
3/4 tsp thyme
Directions:
Directions:
Preheat oven to 425ºF. In a large bowl, mix together, cider vinegar, olive oil, brown sugar, salt and pepper. Slice the carrots, yams and parsnips lengthwise into 2 inch long pieces. Add all the vegetables to the bowl and toss to combine.
Line a baking sheet with foil. Spread the root vegetables out over the pan in a single layer, don't overcrowd. Use 2 pans if needed. Pour the remaining vinaigrette over the vegetables. Bake in oven for 35 to 40 minutes, turning the pan halfway throughout the cooking. Cook until the vegetables are brown and caramelized around the edges. Remove from oven, gently remove with wooden spoon. Sprinkle with thyme, add more salt and pepper to taste.
Number Of Servings:
Number Of Servings:
Serves 6 - 8

 

 

 

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