Holiday Roasted Root Vegetables
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
carrots
peeled and chopped into 2-inch pieces |
|
3 | medium |
parsnips
peeled and chopped into 2-inch pieces |
* |
1 | large |
beets
peeled and chopped into 2-inch chunk |
* |
1 | large |
sweet potatoes, or yams
peeled and chopped into 2-inch chunk |
|
2 | large |
yellow onion
cut into four parts each |
* |
2 | medium |
sweet red bell peppers
cored and cut into 2-inch pieces |
|
½ | large |
butternut squash
peeled and cut into 2-inch chunk |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
1 | x |
olive oil
as needed |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
carrots
peeled and chopped into 2-inch pieces |
|
3 | medium |
parsnips
peeled and chopped into 2-inch pieces |
*
|
1 | large |
beets
peeled and chopped into 2-inch chunk |
*
|
1 | large |
sweet potatoes, or yams
peeled and chopped into 2-inch chunk |
|
2 | large |
yellow onion
cut into four parts each |
*
|
2 | medium |
sweet red bell peppers
cored and cut into 2-inch pieces |
|
0.5 | large |
butternut squash
peeled and cut into 2-inch chunk |
*
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
1 | x |
olive oil
as needed |
*
|
Directions
Preheat oven to 350°F.
Put the prepared root vegetables into a large bowl.
Toss with salt, black pepper and olive oil.
Place a large baking sheet or baking dish , spread the vegetable mixture on the baking sheet evenly.
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.
Serve warm.