Recipe

Roasted Root Vegetables Recipe

Add Step-by-Step Photos	Princesa9580 / All my dishes 1 year, 9 months ago This recipe can be varied using your favorite root vegetables, and goes very well with roasted or grilled meats. For variations, you could sustitute white potatoes for the sweet ones, and carrots for the parsnips. After roasting, the vegetables... More Prep:30m Cook:4555m Servings:46	Princesa958
	vegetables roasted

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Ingredients

8 Tablespoons Olive Oil

1 Pound Sweet Potaoes, Peeled, Cut Into 1 1/2 Inch Pieces

2 Cups Rutabagas, Peeled, Cut Into 1 Inch Pieces

2 Cups Parsnips, Peeled, Cut Into 1 Inch Pieces

1 Turnip, Peeled, Cut Into 1 Inch Pieces

2 Red Onions, Peeled, Cut Into Wedges

2 Tablespoons Fresh Thyme, Chopped

2 Tablespoons Fresh Rosemary, Chopped

Salt And Pepper

Dressing:

4 Tablespoons Olive Oil

4 Tablespoons Balsamic Vinegar

1/2 Cup Fresh, Chopped Parsley

1 Teaspoon Grated Lemon Rind, Chopped

Salt And Pepper

Directions

Preheat the oven to 425 degrees F. Cover two large baking sheets with aluminum foil. In a large bowl, mix together the vegetables, fresh herbs, salt and pepper, and 8 tablespoons of olive oil. Mix well so the vegetables are lightly coated in the oil. Lay the vegetables on the prepared baking sheets, and roast in the hot oven for 45 to 50 minutes, turning occasionally, or until the vegetables are browned and fork tender. Remove from the oven and allow the vegetables to come to room temperature.

Mix together the dressing ingredients, and drizzle the dressing over the vegetables. Toss to mix. Serve.

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