Vegetables Roasted Root

Vegetables Roasted Root

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    Tablespoons Olive Oil

  • 1

    Pound Sweet Potaoes, Peeled, Cut Into 1½ Inch Pieces

  • 2

    Cups Rutabagas, Peeled, Cut Into 1 Inch Pieces

  • 2

    Cups Parsnips, Peeled, Cut Into 1 Inch Pieces

  • 1

    Turnip, Peeled, Cut Into 1 Inch Pieces

  • 2

    Tablespoons Fresh Thyme, Chopped

  • 2

    Tablespoons Fresh Rosemary, Chopped

  • Salt And Pepper

  • Dressing: (Optional)

  • 4

    Tablespoons Olive Oil

  • 4

    Tablespoons Balsamic Vinegar

  • ½

    Cup Fresh, Chopped Parsley

  • 1

    Teaspoon Grated Lemon Rind, Chopped

  • Salt And Pepper

Directions

Preheat the oven to 425 degrees F. Cover two large baking sheets with aluminum foil. In a large bowl, mix together the vegetables, fresh herbs, salt and pepper, and 8 tablespoons of olive oil. Mix well so the vegetables are lightly coated in the oil. Lay the vegetables on the prepared baking sheets, and roast in the hot oven for 45 to 50 minutes, turning occasionally, or until the vegetables are browned and fork tender. Remove from the oven and allow the vegetables to come to room temperature. Mix together the dressing ingredients, and drizzle the dressing over the vegetables. Toss to mix. Serve.


Nutrition

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