FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Roasted Root Veggies
| Roasted Root Veggies | Print |
Recipe By: Alice Morrow
Roasted Root Veggies
Ingredients
- 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
Instructions
- Preheat oven 400. Peel the first five veggies and cut into 1” pieces. If carrots are small enough, leave whole. Season veggies.
- Mix the shallots and rosemary in a bowl. Pour enough olive oil to mix these two items.
- Mix the veggies with the olive oil mixture. Add more olive oil to make sure all veggies are coated with it.
- Place veggies in a single layer in 17x11” jelly-roll pan.
- Bake 30 minutes, stirring halfway through.
- Add the garlic and bake another 45 minutes or until tender, stirring every 15 minutes.
Notes
*****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!
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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