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Roasted Root Vegetables

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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

Details

Servings 6

Preparation

Step 1

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.

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