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Test Kitchen Approved

Sweet Roasted Root Vegetables

Recipe By Jack Grable

Recipe By Jack Grable

Embrace the autumn and winter vegetables! Make it your own by adding your favorite root vegetables based on what is in season. This is a great dish for adding some beautiful color to your plate, no matter the meal.

Recipe Notes

You can use any mix of root vegetables in place of the ones listed. Beets, rutabaga, celery root, sweet potatoes, butternut squash, and shallots are all good options.

Ingredients

1 lb. carrots

1 lb. parsnips

1 lb. turnips

1 lb. new or fingerling potatoes

1 large red onion, halved and sliced

6 to 8 garlic cloves (optional)

2 Tbsp. olive oil

Salt & pepper to taste

3 Tbsp. seasoning of choice:



¼ cup fresh sage leaves (optional)

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Directions

Preheat oven to 450 degrees and line a large sheet pan or roasting pan with foil. Peel root vegetables (except fingerling potatoes) and cut into 1-inch chunks. Peel and smash garlic. Spread vegetables and garlic across pan and drizzle with olive oil, salt & pepper, and seasoning of choice. Stir with spatula or hands to coat vegetables. Make sure vegetables are spread out as much as possible in one layer. Lay another piece of foil on top to loosely cover. Roast for 25 to 30 min. or until all vegetables are fork-tender. Remove foil for the last 5 to 10 min. and add sage (if using); this will release some steam and help vegetables brown a bit more. Serve warm or at room temperature.