Roasted Root Vegetables

Roasted Root Vegetables
Roasted Root Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    butternut squash - (abt 2 1/2 lbs) peeled, seeded, and cut into 1/2" pieces - (abt 5 cups)

  • 1 1/2

    pounds Yukon Gold potatoes unpeeled, and cut into 1/2" pieces

  • 1

    bunch beets - (abt 1 1/2 lbs) trimmed, not peeled, scrubbed, and cut into 1/2" pieces

  • 1

    medium red onion cut 1/2" pieces

  • 1

    large turnip peeled, and cut into 1/2" pieces - (abt 1 cup)

  • 1

    garlic head cloves separated, and peeled

  • 2

    tablespoons olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Preheat oven to 425 degrees. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350 degree oven 15 minutes.) This recipe yields 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: