Roasted Root Vegetables
Roasted Root Vegetables

Roasted Root Vegetables


November 1, 2016

Root vegetables are at their seasonal height during winter months. They add a variety of color to the plate, and carry a lot of nutrients our bodies need. By roasting them, their flavor is brought out and they can be enjoyed along side any main dish.


2 Beets, sliced

1 Red onion, sliced

4 Carrots, peeled and chopped

3 Small potatoes, sliced

2 Rutabaga, sliced

2 Turnips, sliced

3 tbsp butter, melted


Preheat oven to 450F.

In a large bowl, mix together all of the prepared vegetables.

Pour melted butter over vegetables and stir to coat all vegetables with the butter.

Spread vegetables in a single layer on a baking sheet. Place in oven and roast vegetables, stirring occasionally, for 35-40 minutes, or until they are slightly browned and softened.


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