Roasted Vegetables Root

Peel and chop the carrots sweet potatoes and parsnips into chunks that are roughly the same size. Toss all the vegetables with the olive oil and put into a large roasting tin.

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I used baby parsnips but if using.

Roasted vegetables root. Roasted root vegetables is an easy method of cooking vegetables that intensifies the flavors and brings out the vegetables natural sweetness. Heat the oven to 220C425FGas 7. This clever way of adding more excitement to roasted vegetables comes from a recipe by Budget Bytes which I have adapted.

If you want to serve room temperature roasted vegetables however be sure to let them cool in a single layer uncovered or very loosely covered so the vegetables dont start to steam each other and get soggy or sad. Roasted vegetables are great while still warm obviously but manyincluding peppers asparagus eggplant and tomatoescan also be served at room temperature to great effect. The balsamic marinade gives the vegetables a lovely charred finish.

Preheat the oven to 180 C. Top with the thyme sprigs. Ideal for root vegetables it can also be used for just about any vegetable dish.

Line a large baking sheet with parchment paper. 3 carrots 3 parsnips 10-12. Ingredients 5 cups cubed peeled butternut squash 12 pound fingerling potatoes about 2 cups 1 cup fresh Brussels sprouts halved 1 cup fresh baby carrots 3 tablespoons butter 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves 1 garlic clove minced 12 teaspoon salt.

Cut the vegetables into chunks approximately the same size. All you need to do is peel and slice the veggies add some aromatics such as herbs spices onion and garlic toss the vegetables in olive oil and season with salt and pepper. 3 pounds assorted root vegetables any combination of beets carrots garlic parsnips potatoes sweet potatoes turnips radishes rutabaga or onions 14 cup extra virgin olive.

Roasted root vegetables are quite easy to make.

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