Oven-Roasted Root Vegetables

Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies by the Junior League of Denver (Wimmer Cookbooks, 2009)

roasted-root-vegetables-junior-league_lg

Ingredients

  • 3-4 yams, sweet potatoes, or kumara, peeled
  • 1-2 large parsnips, peeled
  • 4-8 baby turnips, peeled
  • 1 bunch medium beets, peeled
  • 4-6 slender carrots, peeled
  • 1 medium onion
  • 1 whole head garlic, separated into cloves, peeled
  • 2 sprigs fresh rosemary
  • Sea salt and freshly ground black pepper to taste
  • California Olive Ranch extra virgin olive oil

Directions

  1. Preheat oven to 400 degrees. Cut all vegetables, on the diagonal, into 1 ½-inch chunks. Spread all cut vegetables, garlic, and rosemary springs in a single layer in a large baking dish or on a couple of baking sheets. Season with sea salt and freshly ground pepper. Drizzle with California Olive Ranch extra virgin olive oil and toss with hands to coat the vegetables evenly.
  2. Roast, stirring occasionally, for 1 hour or until the vegetables are tender and golden brown.

 

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