Community Cookbook
Roasted root vegetables make any fall or winter meal feel cozier. Even better, they are simple to throw together and reheat well so it's an easy thing to make in bulk and have on-hand for later. What's more, because they don't take any last minute prep work they work great for a party - and look impressive when they come out of the oven!
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Ingredients:
2 lbs carrots, peeled and chopped into 1" pieces
1 lb baby potatoes, washed and pierced with fork
2 small bulbs of fennel, sliced in 1/4" pieces
2 red onions, cut into wedges
3 large parsnips, peeled and cut into 1" pieces
Leaves from 3 6" sprigs of rosemary, coarsely chopped
2 tbsp olive oil
Freshly ground salt and black pepper
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Instructions:
Preheat oven to 425 degrees
Toss all ingredients together in large mixing bowl
Spread onto large pan(s) in a layer no thicker than 1" thick
Roast until vegetables yield easily with a fork, approximately 90 minutes
- Serves: 3-4
- Cuisine: American (general)
- Cooking method: Roast
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Crowds/parties, Comfort food, Quick & easy, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 90-120 minutes
- Specialty Diets: Kosher, Low histamine, Paleo, Vegan, Vegetarian
Published in
Salads & Sides
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