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Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Roasted Root Vegetables

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Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Directions

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

Recipe courtesy of Food Network Magazine

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