Recipe for Roasted Root Vegetables

All Recipes

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
1 x	butternut squash - (abt 2 1/2 lbs) peeled, seeded,
	and cut into 1/2" pieces - (abt 5 cups)
1/2 lb	Yukon Gold potatoes unpeeled, and
	cut into 1/2" pieces
1 bn	beets - (abt 1 1/2 lbs) trimmed, not peeled,
	scrubbed, and cut into 1/2" pieces
1 med	red onion cut 1/2" pieces
1 lrg	turnip peeled, and
	cut into 1/2" pieces - (abt 1 cup)
1 x	garlic head cloves separated,
	and peeled
2 tbl	olive oil
	Salt to taste

Instructions:

Instructions: Preheat oven to 425 degrees. Oil 2 large rimmed baking sheets.

Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper.

Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350 degree oven 15 minutes.)

This recipe yields 6 servings.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Roasted Root Vegetables :: Roasted Root Vegetables ii ...