Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted root vegetables. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Roasted root vegetables can also cure a craving for sweets.
Roasted root vegetables is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted root vegetables is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted root vegetables using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted root vegetables:
- Prepare 1 Chopped squash (butternut, acorn, etc)
- Prepare 5 Baby Potatoes
- Take 1/4 Sliced Red Onion
- Prepare 1 Garlic Cloves
- Take 2 tbsp Olive Oil
- Get 1 Salt and Pepper
- Make ready 2 Fresh beets
Recipe courtesy of Food Network Kitchen. These roasted root vegetables come together to make the ultimate seasonal side. We're talking delicious savory veggie flavors with smashed garlic cloves and fresh herbs — does it get any better?! These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch.
Step by Step to make Roasted root vegetables:
- Turn oven to 425. Slice onion and garlic. Cube root veggies.
- Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish. Mix well. Add beets to a seaparate dish otherwise it'll make all of the squash red.
- Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
- ** you can add carrots, zuchini, baby potatoes or any other vegetables.
- *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another. Threw in a rosemary sprig with the squash dish.
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. University of Illinois Extension Health and Nutrition educator, Mary Liz Wright, demonstrates how to prepare and cook roasted root vegetables. This easy Roasted Root Vegetables recipe is simple to make, and is made all the more delicious with one special ingredient. Roasting root vegetables can make them irresistible even to the veggie-phobes in your family. For this recipe, experiment with these nutritional storehouses - turnips, rutabagas, beets and parsnips.
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