Roasted Root Vegetable Medley |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
The smaller and younger the vegetables you can find, the better. Ingredients:
2 cups peeled sweet potatoes, cut into 1 inch chunks |
1 1/2 cups peeled turnips, cut into 1 inch chunks |
1 1/2 cups parsnips, cut into 1 inch chunks |
1 1/2 cups carrots, cut into 1 inch chunks |
2 red onions, quartered |
1/4 cup floral-type honey or 3 tablespoons brown sugar |
2 garlic cloves, minced (optional) |
1 teaspoon fresh rosemary, minced |
4 tablespoons olive oil |
kosher salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 400°F.
2. Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
3. Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.
|
|