Baked Root Vegetables - Thanksgiving
From jena 12 years ago
- 30 to make
- Serves 8
The kids at Thanksgiving even ate this, though the flavors are complex for everyone.
Ingredients
- 1 cup cubed red potatoes shopping list
- 1 large yam, peeled and chopped shopping list
- 4 large carrots, peeled and sliced shopping list
- 1 large parsnip, peeled and chopped shopping list
- 1 jicama, peeled and chopped shopping list
- 2 turnips, peeled and chopped shopping list
- 1/4 cup minced fresh rosemary, or to taste shopping list
- 5 tablespoons olive oil shopping list
- 6 cloves garlic, minced shopping list
- 1 tablespoon sea salt shopping list
How to make it
- Preheat oven to 400 degrees F (200 degrees C).
- Combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
- Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
- Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.
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