Roasted Root Vegetables
Cut 1 pound each carrots and parsnips and 2 bulbs celery root into 3/4-inch chunks. Toss with 4 tablespoons melted butter, and salt and pepper on a rimmed baking sheet. Roast at 400 degrees F until tender and golden, 30 minutes. Sprinkle with chopped parsley.
Photograph by Antonis Achilleos
More Recipes and Ideas:
Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche, Roasted Root Vegetable Soup with Grilled Cheese Croutons, Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing, Baked Beans, Stuffing Recipes, Fall Recipes, Acorn Squash Recipes, Carrot, Tomato Side Dish Recipes
Thank you! your flag was submitted.