Roasted Root Vegetables

Roasted Root Vegetables

 

Market Fresh Cooking: Roasted Root Vegetables

Serves 4

Ingredients:

  • 4 carrots
  • 4 medium potatoes
  • 2 medium onions
  • 1/2 tsp salt
  • pepper to taste
  • 12 whole cloves of garlic (optional)
  • 1/4 cup vegetable oil

Optional: Herbs and spices, such as sage, rosemary, or thyme.

Other root vegetables to add: beets, butternut squash, turnips, parsnip, yam, celery root (celeriac), rutabaga, kohlrabi…

Preparation:

  1. Preheat oven to 425°. Heat pan for 5 minutes before cooking vegetables.
  2. Cut carrots, potatoes and onions into 1/2-inch chunks.
  3. Combine carrots, potatoes, onions, garlic and oil in a bowl. Season with salt and pepper.
  4. Spread in a single layer on a baking sheet
  5. Cook for 45 minutes to 1 hour or until done, stirring every 20 minutes.
  6. Remove from oven, let cool for 5 minutes before

 

Recipe via Greater Pittsburgh Community Food Bank

Thank you to Ideas for Cooking and Nutrition through NMSU/Santa Fe County Extension Office!