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| Roasted Root Vegetables |
Nothing better! And a treat for fall. Roasted roots are a meal in themselves.
Not much to be said here–just use whatever you like and go to town.
As these veggies roast, they develop a wonderful caramelly sweetness. They are delectable.
I served with roasted herbed pork chops. However, chicken or fish would be good as well. You also won’t miss any meat if you serve them all by themselves.
Roasted Root Vegetables
- Parsnips
- Potatoes
- Carrots
- Onions
- Turnips
- Beets
- Olive oil
- Salt
- Pepper
- Thyme/Rosemary/Dill
- Garlic powder
The veggies are your choice–use one, some or all or add your own favorites.
Cut the veggies up in chunks of about 1-inch. Place them in a bowl and drizzle enough olive oil so that they are well coated.
Sprinkle with salt, pepper and garlic powder to taste. You may strip one or two sprigs of thyme and toss them in as well OR use about 1/2 tsp of dehydrated. Likewise, you can use rosemary or dill if you prefer that.
Preheat the oven to 425 degrees F and line a baking pan with foil (for easier clean up). Spread the veggies out in a single layer.
Bake for 20 minutes, then stir and turn the veggies. Return them to the oven to bake for an additional 20-30 minutes or until they are getting brown and are soft. The degree of “done-ness” will be up to you.
Pictured is a pork chop that was roasted at the same time as the veggies. This is totally optional if you are vegan/vegetarian. What I did with that is seasoned it with salt/pepper/garlic powder, then rubbed it with fresh thyme and roasted it in the same oven as the veggies for the same amount of time.
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| Roasted Root Vegetables |
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