Food recipes
Roasted Root Vegetables
Roasted Root Vegetables Ingredients: carrots, raw parsnips, raw sweet potato, raw, unprepared oil, olive, salad or cooking spices, thyme, dried salt, table vinegar, balsamic Directions: Preheat oven to 425 F. Cover bo...
Roasted Root Vegetables
Ingredients:
carrots, raw
parsnips, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, thyme, dried
salt, table
vinegar, balsamic
Directions:
Preheat oven to 425 F.
Cover bottom of 9x13" baking sheet with parchment paper.
In a large bowl, combine carrotss, Parsnips, and sweet potatoes.
Optional: Add Beets, Rutabeggers, etc., even onions, if desired.
Add EVOO, thyme (or oregano), and salt to the bowl.
Mix well with your hands to coat the vegetables with the oil and seasonings.
Optional: May add balsamic vinegar at this stage.
It makes the vegetables a little sweeter.
Arrange vegetables in a single layer on the prepared baking sheet.
Place the baking sheet in the oven to roast, about 35-45 minutes.
Roast until the sweet potatoes are soft and the carrots and parsnips are tender but still slightly firm when pierced with a paring knife.
Using a spatula, plae the vegetables into a serving bowl or platter.
Add the balsamic vinegar, if using, and toss the vegetables with salad tongs to coat the vegetables.
Serve warm or at room temperature.
Ingredients:
carrots, raw
parsnips, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, thyme, dried
salt, table
vinegar, balsamic
Directions:
Preheat oven to 425 F.
Cover bottom of 9x13" baking sheet with parchment paper.
In a large bowl, combine carrotss, Parsnips, and sweet potatoes.
Optional: Add Beets, Rutabeggers, etc., even onions, if desired.
Add EVOO, thyme (or oregano), and salt to the bowl.
Mix well with your hands to coat the vegetables with the oil and seasonings.
Optional: May add balsamic vinegar at this stage.
It makes the vegetables a little sweeter.
Arrange vegetables in a single layer on the prepared baking sheet.
Place the baking sheet in the oven to roast, about 35-45 minutes.
Roast until the sweet potatoes are soft and the carrots and parsnips are tender but still slightly firm when pierced with a paring knife.
Using a spatula, plae the vegetables into a serving bowl or platter.
Add the balsamic vinegar, if using, and toss the vegetables with salad tongs to coat the vegetables.
Serve warm or at room temperature.