Roasted Root Veggies

Roasted Root Veggies

Roasted Root Veggies
Roasted Root Veggies
Recipe By:

  • 1 lb. turnips
  • 1 lb. rutabagas
  • 1 lb. carrots
  • 1 lb. parsnips
  • 1 lb. yams
  • 4 shallots, halved
  • Extra virgin olive oil
  • ⅓ c. chopped fresh rosemary
  • Kosher salt/black pepper
  • 10 whole garlic cloves

  1. Preheat oven 400. Peel the first five veggies and cut into 1” pieces. If carrots are small enough, leave whole. Season veggies.
  2. Mix the shallots and rosemary in a bowl. Pour enough olive oil to mix these two items.
  3. Mix the veggies with the olive oil mixture. Add more olive oil to make sure all veggies are coated with it.
  4. Place veggies in a single layer in 17×11” jelly-roll pan.
  5. Bake 30 minutes, stirring halfway through.
  6. Add the garlic and bake another 45 minutes or until tender, stirring every 15 minutes.

*****You can use any 5 lb. combination of root veggies. You can prepare this dish 4 hours ahead. Cool in pan 30 minutes or room temperature. Then bake at 450 for 10-15 minutes or until hot.
With any leftover veggies, you can place in food processor and puree and add milk to make a nice veggie bisque!


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