Oven-Roasted Root Vegetables
A bit of prep, but soooo delish! Dovetaiing Tip: Use the onion you chopped on day 1 for today's roasted vegetables.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 269
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 269
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beet, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic clove
2 tablespoons extra-virgin olive oils, plus more for drizzling
1 1/2 teaspoons kosher salt
freshly ground black pepper
Directions:
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Source: foodnetwork.com
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
