Roasted Root Vegetables
An easy to prepare and delicious recipe for Roasted Root Vegetables from Small Holdings Farm.
Ingredients
- beets
- carrots
- salad turnips
- parsnip
- sweet potato
- onion
- garlic
- olive oil
- salt
Instructions
- Preheat your oven to 350 degrees.
- Prepare your veggies by cutting them in similar sized pieces such that they cook at the same time. Make vegetables into about 1.5 inch pieces which take about 45 minutes to cook. I don't peel anything for this but that's up to you and your household tastes. I love the skin of sweet potato in the mix! For the onion, I tend to shop in larger chunks as it cooks more quickly and I don't want it to burn. For the garlic, simply crush a clove or two for each baking sheet of veggies.
- Once chopped, toss the veggies with olive oil and salt - and then lay them out on a baking sheet or multiple baking sheets. The key is that you want just one layer of vegetables - don't overcrowd the baking sheet.
- When your oven is up to temperature, slide the baking sheet/s into the oven and set a timer for 20 minutes. At 20 minutes, toss the veggies around on the baking sheet and then bake another 25 minutes or so.
- Enjoy hot from the oven.