Roasted Root Vegetables
From ecoveg 16 years ago
- 60 minutes to make
- Serves 10
I make this all the time, with a variety of root veggies. Unless you are a vegetarian you can mix the roasted veggies with couscous cooked in chicken stock, add a little olive oil and a squeeze of lemon, and some salt and pepper. Read more Delicious, easy and healthy. I have this for lunch all the time. Can be prepared 2 hours ahead. Just cover and let stand at room temperature. See less
Ingredients
- 4 small turnips, peeled, halved, sliced shopping list
- 4 medium parsnips, peeled, sliced shopping list
- 2 large rutabagas, peeled, quartered, sliced shopping list
- 2 yams (red-skinned sweet potatoes), peeled, sliced shopping list
- 1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices shopping list
- 1/2 cup olive oil shopping list
How to make it
- Preheat oven to 425°F.
- Combine all vegetables in large bowl.
- Add oil; toss to coat thoroughly.
- Season with salt and pepper.
- Arrange vegetables on 2 heavy large baking sheets.
- Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes.
- Transfer to large bowl and serve.
People Who Like This Dish 2
- hexxorba Bellingham, WA
- ecoveg Montreal, CA
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