Roasted Vegetable Recipes2013-05-19
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- Servings : 6
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This information is per serving.
Calories from Fat111
Roasted vegetable recipes are so easy to prepare they make dinner a breeze.
Just pop them in the oven next to a main course and go off to do something else while dinner bakes away.
Oven Roasted Root Vegetables
- 1 onion, peeled and cut into wedges
- 2 parsnips, peeled
- 2 carrots, peeled
- 1 yukon gold or red potato, scrubbed
- 1 sweet potato, peeled
- 1 butternut squash or turnip, peeled
- 5 cloves garlic, crushed
- 1/3 cup olive oil
- salt & fresh ground pepper to taste
Preheat oven to 350ºF.
Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.
Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.
Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.
This oven roasted vegetable recipes are very healthy recipes and provide another interesting way to add a wide variety of vegetables in your menu.
I roast vegetables like this a LOT, especially during the colder winter months. It’s a great tummy warmer and perfect when root vegetables are at their peak.
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