Basic Roasted Root Vegetables
recipe from Body+Soul
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you’re serving.
Ingredients:
- Cubed hard vegetables (carrots, parsnips, potatoes, beets, winter squash, sweet potatoes, rutabagas, turnips)
- Olive oil
- Herbs (rosemary or thyme)
- Salt and pepper
Directions:
Toss cubed hard vegetables with olive oil and some herbs (rosemary or thyme). Drizzle with olive oil and season with salt and pepper. Roast for 1 hour, stirring once or twice for even cooking.
These roots are not only rewarding, they are truly versatile vegetables! Try these dishes that range from traditional and tasty, to chic and contemporary!
Pot Roast with Roasted Root Vegetables
Herb Roasted Chicken with a Mix of Baby Root Vegetables
Sweet Potato Wedges with Sesame Soy Sauce
Shepherd’s Pie with Rutabaga Topping
Glazed Turnips and Parsnips with Maple Syrup
