Roasted root vegetables
Roasted root vegetables

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted root vegetables. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Roasted Root Vegetables are a great and simple recipe for a delicious side dish recipe all year long!

Roasted root vegetables is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Roasted root vegetables is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted root vegetables using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted root vegetables:
  1. Make ready 1 Chopped squash (butternut, acorn, etc)
  2. Get 5 Baby Potatoes
  3. Get 1/4 Sliced Red Onion
  4. Get 1 Garlic Cloves
  5. Take 2 tbsp Olive Oil
  6. Take 1 Salt and Pepper
  7. Take 2 Fresh beets

We're all used to roasted carrots as a side dish, or even a mix of. Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. Reviews for: Photos of Savory Roasted Root Vegetables.

Instructions to make Roasted root vegetables:
  1. Turn oven to 425. Slice onion and garlic. Cube root veggies.
  2. Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish. Mix well. Add beets to a seaparate dish otherwise it'll make all of the squash red.
  3. Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
  4. ** you can add carrots, zuchini, baby potatoes or any other vegetables.
  5. *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another. Threw in a rosemary sprig with the squash dish.

Recipe courtesy of Food Network Kitchen. These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. By Mark Bittman and Sam Sifton. Roasting root vegetables can make them irresistible even to the veggie-phobes in your family. For this recipe, experiment with these nutritional storehouses - turnips, rutabagas, beets and parsnips.

So that is going to wrap it up with this exceptional food roasted root vegetables recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!