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Roasted Root Vegetables
Earthy, aromatic and rich in flavor, slow-roasted root vegtables warm up wintry evenings and add delicious nutrition to any meal.
Category: Vegetables | Vegan, Vegetarian
Yield: 6 servings
Prep Time: 20 mins
Cook Time: 50 mins
My Rating: 3 stars (sounds wonderful)
Source:
wild oats market logo
Ingredients:
  • 1 sweet potato, peeled
  • 1 rutabaga, peeled
  • 2 turnips, peeled
  • 3 parsnips, peeled
  • 1 large red onion
  • 2 beets, peeled
  • 2 carrots, peeled
  • 6 cloves garlic, peeled
  • ¼ to ½ Cup olive oil
  • 5 springs fresh thyme
  • sea salt and pepper
roasted root vegetables

Method:
  1. Preheat oven to 375.
  2. Cut vegetables into 1½ inch chunks. In a large mixing bowl, toss vegetables, garlic and thyme with olive oil.
  3. Spread out on a cookie sheet, sprinkle with salt and pepper. Bake for 50 minutes or until browned.
Notes:
– Use your imagination, any seasonal root vegetables can be used.
– Superb side dish for any roasted meat, pork or fowl.
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