Holiday Roasted Root Vegetables
Saved in 10 recipe boxes and 10 cookbooks
Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.
|3||medium||carrots||peeled and chopped into 2-inch pieces|
|3||medium||parsnips||peeled and chopped into 2-inch pieces*|
|1||large||beet||peeled and chopped into 2-inch chunk*|
|1||large||sweet potatoes, or yams||peeled and chopped into 2-inch chunk|
|2||large||onion, yellow||cut into four parts each*|
|2||medium||sweet red bell pepper||cored and cut into 2-inch pieces|
|½||large||butternut squash||peeled and cut into 2-inch chunk*|
|1||x||black pepper||to taste*|
|1||x||olive oil||as needed*|
Preheat oven to 350°F.
Put the prepared root vegetables into a large bowl.
Toss with salt, black pepper and olive oil.
Bake vegetables about 1 hour, every 20 minutes stir once to make sure the vegetable are roasted evenly.
After about 1 hour, use a folk to test if the vegetables are tender, if not, go on baking until vegetable are tender.
First published: 2009-10-22 last updated: 2014-12-16