Roasted Root Veggies


Prep Time

15 minutes

Prep Notes

Get creative with this recipe and use whatever veggies you enjoy or have on hand.  This is just a suggested combination.

Cooking Time

40-50 minutes

Yields

6-8 servings

Ingredients

3 large carrots, chopped

3 medium potatoes and/or sweet potatoes or yams, cut into 1"-2" cubes

1 medium onion, roughly chopped

4 cloves garlic, roughly chopped

2 medium parsnips, chopped

1 medium rutabaga, cut into 1"-2" cubes

5-6 button mushrooms, roughly chopped

3-5 Tbsp high heat oil (avocado, sunflower, etc.)

Fresh or dried herbs (I like thyme, oregano, rosemary, and sage - that's what I usually have fresh, but use what you like)

Sea salt and freshly ground black pepper to taste


Directions

  1. Preheat oven to 375 degrees. (You can bake hotter or cooler, but adjust baking time accordingly.)
  2. Place all chopped veggies in a large baking dish and toss with oil, herbs, salt and pepper.
  3. Cover with a lid or foil and bake 20 minutes.  Stir, cover again and bake an additional 20 minutes.  Check to be sure larger pieces are tender and cooked through.
  4. Remove lid and bake another 5-10 minutes on the top shelf of oven. (You can also broil on low for a few minutes to get crispy edges.)
  5. Enjoy hot.  If desired, you can sprinkle with freshly chopped parsley before serving.  This is also delicious with some Tahini Parsley Dressing drizzled over top.