Roasted root vegetables
Roasted root vegetables

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, roasted root vegetables. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Roasted root vegetables is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Roasted root vegetables is something that I have loved my whole life. They are fine and they look wonderful.

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 are a great and simple recipe for a delicious side dish recipe all year long!

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted root vegetables using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted root vegetables:
  1. Get 1 Chopped squash (butternut, acorn, etc)
  2. Get 5 Baby Potatoes
  3. Take 1/4 Sliced Red Onion
  4. Get 1 Garlic Cloves
  5. Get 2 tbsp Olive Oil
  6. Take 1 Salt and Pepper
  7. Get 2 Fresh beets

They're dirty, ugly, and often ignored in. These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be. Easy, healthy and colorful side dish with root vegetables, garlic, rosemary, thyme, cumin and olive oil. Healthy, vegan, gluten free, kosher for Passover.

Steps to make Roasted root vegetables:
  1. Turn oven to 425. Slice onion and garlic. Cube root veggies.
  2. 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.
  3. Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
  4. ** you can add carrots, zuchini, baby potatoes or any other vegetables.
  5. *** 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.

Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. 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?! 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.

So that’s going to wrap it up with this special food roasted root vegetables recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!