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Roasted Root Vegetables

(1 Votes)
Roasted Root Vegetables
SERVES
6
COOK TIME
40 Min

When the root vegetables are on sale at your market, you've got to fill up a few bags, 'cause you're going to need them to make this recipe for Roasted Root Vegetables. Roasted vegetables are good as-is, but by tossing them in just a little olive oil and adding some basic seasonings, we really enhance their flavors!

What You'll Need:
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sprig of rosemary, coarsely chopped
  • 3 white potatoes, cut into 2-inch chunks
  • 3 carrots, peeled and cut into 2-inch chunks
  • 3 parsnips, peeled and cut into 2-inch chunks
  • 1 rutabaga, peeled and cut into 2-inch chunks
  • 1 red onion, peeled and sliced into half moons
What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine oil, garlic powder, salt, pepper, and rosemary; mix well. Add vegetables and toss until evenly coated. Place vegetables in a single layer on 2 baking sheets.
  3. Bake 40 to 45 minutes, or until vegetables are fork-tender.
Notes

There are so many tasty combinations of roasted veggies in our collection of Easy Oven Roasted Vegetables

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I've found that white potatoes can cook up a little more quickly than the rest of the veggies, so I might cut them a little bit larger in size, or even use the more dense sweet potatoes in their place. It could be fun to use those multi - colored rainbow fingerling potatoes too. Use what you like and be creative - these recipes are meant to be a helpful guide, but nothing is set in stone.

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