Holiday Roasted Root Vegetables

Name: Holiday Roasted Root Vegetables
Cook time: P1H
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: carrots; parsnips; beets; sweet potatoes, or yams; yellow onion; sweet red bell peppers; butternut squash; salt; black pepper; olive oil

Submitted by JackJones

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.

YIELD

4 servings

PREP

15 min

COOK

60 min

READY

80 min

Ingredients

MEDIUM CARROTS
peeled and chopped into 2-inch pieces

MEDIUM PARSNIPS
peeled and chopped into 2-inch pieces *

LARGE BEETS
peeled and chopped into 2-inch chunk *

LARGE SWEET POTATOES, OR YAMS
peeled and chopped into 2-inch chunk

LARGE YELLOW ONION
cut into four parts each *

MEDIUM SWEET RED BELL PEPPERS
cored and cut into 2-inch pieces

LARGE BUTTERNUT SQUASH
peeled and cut into 2-inch chunk *

X SALT
to taste *

X BLACK PEPPER
to taste *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

150g

Amount per Serving

Calories 74 4% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 50mg 2%

Total Carbohydrate 6g 6%

Dietary Fiber 4g 16%

Sugars g

Protein 4g

Vitamin A 364% • Vitamin C 146%

Calcium 4% • Iron 4%

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