Roasted Root Vegetables
Roasted Root Vegetables are a great and simple recipe for a delicious side dish all year long!
The cold weather makes me crave wintery comfort foods, like root vegetables. I made a batch of Oven Roasted Root Vegetables a couple of weeks ago, and I realized that it would actually make a tasty side dish for Thanksgiving Dinner
Servings: 4 People
Ingredients
- 1 Winter Squash Sweet Potatoes can be used as well
- 2 peeled parsnips
- 2 Large Carrots
- 2 Turnips or 1 Large Rutabaga
- 1 daikon radish
- 1 - 2 Red Beets, cut into cubes
- 1 - 2 TBSP extra virgin olive oil Enough to Coat all veggies
- Salt and Pepper
- Herbs Herbs: rosemary, thyme or sage (fresh if possible)
Instructions
- Directions: 1. Preheat oven to 375 degrees. 2. Wash and chop all vegetables into large bite-sized pieces. 3. Place in a large baking dish with sides. 4. Drizzle with olive oil; mix well to coat each vegetable lightly. 5. Sprinkle with salt, pepper and herbs. 6. Bake covered for 25-35 minutes, until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking
Notes
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish
