Community Pick
Roasted Root Vegetables
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
- 1 medium onion, peeled and cut into 1/3 inch wedges
- 1 tablespoon olive oil
- salt
- 1 head garlic, separated into cloves and peeled
- chopped fresh herb, like rosemary
- balsamic vinegar
- vinegar (optional)
directions
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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Reviews
-
I know this is root vegies but I added a mix of Mushrooms too. I hope you enjoy this as much as I did. I know DR Weil dosen`t use salt but I did and pepper just before serving. Don`t forget the parsnips, YUM! Added on Sept. 25,03 If you cut all the vegies the same size they should cook in the same amount of time. Except for the mushrooms.
-
Yumm! I eat these nearly every day. I use little red potatoes, quartered, plus baby carrots, parsnips, turnips, rutabagas, and ocassionally brussels sprouts and cauliflower. (Those last 2 don't need quite as long to roast.) I also like to leave off the garlic, herbs and vinegar most of the time. I pile these on a plate with a heap of couscous on the side, and I'm a happy camper!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey