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ROASTED ROOT VEGETABLES
This is a free-form dish using whatever root vegetables you
have on hand. The recipe calls for about an equal amount of
each vegetable but you could use more of the ones you like
best, or leave one or two out all together. Serve with roast
turkey breast, roast chicken or lamb. This reheats at 350ºF
(180ºC) for 10 minutes.
3 medium
parsnips, peeled
3 medium carrots, peeled
1 large white turnip, peeled
2 beets, peeled
2 sweet potatoes,
skin on
Canola or olive oil to coat vegetables
Salt and freshly ground pepper
1. Preheat oven to 400ºF (200ºC).
2. Cut parsnips, carrots, sweet potatoes, beets and turnip
into equal-size chunks to ensure even cooking.
3. Place vegetables in a large bowl and toss together with
oil. Season well with salt and pepper and quickly toss
again.
4. Place vegetables on 1 or 2 large baking sheets in a
single layer.
5. Bake, stirring once or twice for 30 to 35 minutes or
until vegetables are carmelized and cooked through.
Serves 5 to 7
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