Chef Debbi Dubbs
Roasted Root Vegetables
Category
Side Dish
Servings
10 - 12 servings
Prep Time
15 minutes
Cook Time
40 minutes
Author:
Chef Debbi Dubbs
Ingredients
-
1 1/2 pounds Sweet Baby Carrots
-
2 pounds Parsnips, peeled and cut into 1/2 inch pieces
-
2 packages Melissa’s Baby Red Beets
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2 pounds Celery Root, peeled, trimmed and cut into 1/2 inch pieces
-
2 Maui Onions, quartered
-
2 bunches Baby Turnips, peeled
-
2 cloves Organic Garlic, peeled and chopped
-
Olive Oil, Salt, and Pepper to taste
Directions
Pre-heat oven to 425 degrees. Line baking sheet with foil.
Combine all vegetables, toss with enough oil to coat and season with salt and pepper.
Place veggies on baking sheet and bake until they can be pierced easily with the tip of a knife, approximately 40 minutes.
Filed in:
Baby Red Beets,
Baby Turnips,
Celery Root,
Maui Onions,
Organic Garlic,
Parsnips,
Roasted,
Root Vegetable,
Root Vegetables,
Side Dish,
Sweet Baby Carrots
