Roasted Root Vegetables
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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:
- Preheat oven to 425 degrees F.
- 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.
- Bake 40 to 45 minutes, or until vegetables are fork-tender.
There are so many tasty combinations of roasted veggies in our collection of Easy Oven Roasted Vegetables.
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