Roasted Root Vegetables
photo by loof751
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 potatoes, cut into large chunks
- 2 carrots, cut thick
- 2 parsnips, cut thick
- 2 beets, cut into chunks
- 1 large onion, cut into wedges
- 1 (4 ounce) package mushrooms, cut into large pieces
- 1 (12 ounce) can sauerkraut (2 if you like it soupy)
- 1 teaspoon fennel seed
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons oil
directions
- Preheat oven to 400.
- Cut the beets to the desired size and microwave a few minutes to soften slightly.
- Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
- Add the beets.
- Add any sausage.
- Toss to coat with oil.
- Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
- Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.
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Reviews
-
Great veggie dish! Really loved the addition of the sauerkraut, unusual but it really made the dish. We're not wild about beets so I left that out, otherwise made as directed. I wasn't sure how the mushrooms would fit in with the rest of the veggies but I thought they added a nice flavor and texture dimension. Served this as a side dish but I think it would be great as a main course with some buttered noodles. Thanks for sharing a great recipe! Made for Spring Pick-A-Chef 2011