Oven-Roasted Root Vegetables 2020-12-08T22:23:42+00:00

Project Description

oven roasted root vegetables

Oven-Roasted Root Vegetables

Author: Chef Belinda

Root vegetables have great nutritional value and are a welcomed addition to any meal. The good news is that most root vegetables are available year-round. Mix and match them at your own whim. If you don’t have access to herbs de Provence, substitute with a combination of your favorite dried herbs.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cut into 1 1⁄2-inch cubes

  • 3 parsnips*, peeled and cut into 1 1⁄2-inch cubes

  • 4 carrots, peeled and cut into 1 1⁄2-inch cubes

  • 1 bunch beets, trimmed, and cut into 1 1⁄2-inch cubes

  • 2 small red onions, peeled and quartered

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon herbs de Provence

  • 2 to 3 tablespoons Garlic-Infused Olive Oil

Instructions

  1. Preheat oven to 400 degrees F.

  2. Spread vegetables onto 2 to 3 foil-lined baking sheets. Season with salt, pepper, and herbs. Drizzle with infused oil and toss to completely coat all vegetables.

  3. Bake for 45–60 minutes, turning once, until tender and golden brown. Turn off oven and keep warm until ready to serve.

  4. *If large parsnips are used, the tough core will need to be removed.