Deb's Healthy Plate
Call: 203-929-9414

Roasted Root Vegetables

Roasted Root Vegetables

4-6 servings

  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips
  • 1 large rutabaga
  • 1 daikon radish (or substitute/add in your favorites, like squash, pumpkin)
  • 1 large onion/garlic
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1-2 fresh tomatoes
  • 1-2 tablespoon grape seed oil
  • Rosemary
  • Thyme
  • Basil
  • Sage (fresh is best)

Directions

Preheat oven to 375

  1. Wash and chop all vegetables into large bite-sized pieces
  2. Place in a large baking dish with sides.
  3. Drizzle with grapeseed oil; Mix well to coat vegetables lightly with the oil.
  4. Sprinkle with sea salt, crushed black peppercorns and any/all of the above herbs.
  5. Bake uncovered 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking. If you don’t want to combine all of the above vegetables, roasting only one or two is final also. It makes a nice side dish.

Leave a Reply