Sweet Roasted Root Vegetables Recipe
YIELD
6 servings
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. your choice of seasoning:
- Georgia Peach Spice
- Park Hill Maple Pepper
- Barnegat Bay Butcher Rub
- 1/4 cup fresh sage leaves (optional)
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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.
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. 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.
Jack Grable
NUTRITION
