Roasted Root Vegetables - cooking recipe
Ingredients
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2 parsnips, peeled and cut into bitesized pieces
2 turnips, peeled and cut into bitesized pieces
1 rutabaga, peeled and cut into bitesized pieces
10 baby carrots
1 medium onion, julienned
3 tablespoons olive oil
salt and pepper
Preparation
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Preheat oven to 375.
Scatter veggies on a baking tray.
Drizzle olive oil over vegetables.
Sprinkle salt and pepper over vegetables to taste.
Mix with hands to coat vegetables with oil.
Checking every once in a while, roast for about 35 minutes or until browned and tender. If need be, stir vegetables around. If the vegetables are drying out or browning too quickly, cover with foil.
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