Roasted Root Vegetables
I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.
If you haven’t got a really sharp knife, don’t even think about using rutabaga. A good substitution would be two medium sweet potatoes, peeled and sliced 1/4 inch thick.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Slice turnips and rutabaga 1/2 inch thick, then peel the slices. Cut into thick finger-shaped pieces. Peel and slice the parsnips 1/2 inch thick.
Step 3
Combine the vegetables with the oil, optional seasoning mix, and salt and pepper in a large mixing bowl, and stir together. Transfer to a roasting pan (foil-lined if you prefer).
Step 4
Bake, stirring gently every 10 minutes, until the vegetables are tender and lightly browned, about 30 minutes. Serve at once.
Menu: Winter Comfort
Step 5
Barley with Mushrooms and Browned Onions (page 101)
Step 6
Roasted Root Vegetables (this page)
Step 7
Simple tossed salad
Step 8
Maple Baked Pears (page 254)
nutrition information
Step 9
Calories: 99
Step 10
Total Fat: 6g
Step 11
Protein: 1g
Step 12
Carbohydrate: 11g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 36mg
