Roasted Root Vegetables

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 tablespoon canola oil or olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups raw root vegetables of your choice, diced*
  • *Root Vegetables: parsnips, carrots, turnips, beets, sweet potatoes, other potatoes, leeks or other onion

Instructions

1. Preheat oven to 400˚F.

2. Line a sheet pan with foil and set aside.

3. In a large bowl, combine oil, salt, pepper and diced vegetables. Stir everything together to coat well.

4. Transfer vegetables to lined sheet pan and roast in oven for 30-40 minutes or until golden brown. Stir once or twice during roasting.

If cooking different kinds of vegetables together, make sure to cut the harder vegetables (such as carrots, parsnips or beets) smaller than softer vegetables (such as turnips and sweet potatoes) so that all of the vegetables finish cooking around the same time.

GREAT ADDITIONS/SUBSTITUTIONS

Could also include apples or winter squashes even though they are not root vegetables. For extra flavor, try adding grated lemon or lime zest, different types of vinegars, chili flakes, chili powder, curry powder or other fresh or dried herbs or spices.

TOOLS AND EQUIPMENT

Knife, cutting board, peeler, roasting pan or sheet pan, spoon, spatula, mixing bowl

Nutritional Information

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