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Recipes Side Dishes Roasted Root Vegetables
Recipes Side Dishes Roasted Root Vegetables 
| Roasted Root Vegetables |
Recipe Ingredients1 lb. carrots, peeled and cut into 1 1/2 inch pieces1/3 lb. parsnip, peeled and cut into wedges 3/4 lb. petite red potatoes, quartered 2 small red onions, cut into wedges 1/3 lb. turnip, cut into wedges 1/2 C. peeled garlic cloves 1 small bulb fennel, cut into wedges olive oil, salt and pepper DirectionsToss each group of vegetables in olive oil. Season with salt and pepper. Spread flat in a single layer onto a tray and roast at 375º F for approximately 45 minutes or until tender and golden brown. Serve vegetables warm or chill and serve cold.Additional vegetables that are excellent in this recipe: beets, celery root, kohlrabi, leeks and sweet potatoes. |
