• D43e4da37f87e41507d014bd09489a29

Roasted Root Vegetable Medley

Reference: Food Network

Prep
Cook
Serves 10people
Ingredients
8
Slender Carrots, peeled and trimmed
8
Baby Turnips, peeled
6
Fingerling Potatoes, scrubbed and cut lengthwise in halves
1
Parsnips, peeled-trimmed-and cut diagonally into 1-inch thick pieces, Large
1
Onions, peeled-trimmed-and halved, each 1/2 cut into quarters, Medium
1
Beets, peeled and cut into thick wedges, Large
1
Kohirabi bulbs, peeled and cut into thick wedges
1
Celery root, trimmed and halved, halves cut crosswise into 1-inch thick slices
1
Garlic, separated into cloves, unpeeled, Whole Head
2
Fresh Rosemary, Sage or Thyme, sprigs
Salt
Black Pepper, freshly ground
Extra Virgin Olive Oil
Directions
1.
Preheat the oven to 400 degrees F.
2.
Put all the vegetables and the herb sprigs in a large baking dish.
3.
Season well with salt and black pepper, drizzle generously with olive oil and toss them with your hands to coat them evenly.
4.
Put the baking dish in the preheated oven and cook, stirring vegetables occasionally, until they are golden brown (about 45 minutes).
5.
Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

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