Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
plntygood@comcast.net, 07/05/05
Roasted Root VegetablesIngredients (use vegan versions): 1 red potatoes with skins on
1 sweet potato
1 turnip peeled
1 rutabega peeled
carrots
parsnips
1 onion
Directions:Chunk up all your veggies - not too large - but not too small. You don't want them to burn, but you want them to get done.
Place them in a large deep dish baker. Drizzle with olive oil and garlic. Toss to coat, cover with foil and place in the oven set to 450 degrees. Bake, covered, for 10-15 minutes. Remove foil, and bake until done. You can add bell peppers but not until it is almost done or they will burn. Stir about every 10 minutes so they don't stick to the dish.
Season to taste when done. I usually add an all-purpose seasoning mix from the co-op, but you could use basil and oregano.
Serves: depends on how much you make
Preparation time: not long
