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Recipe courtesy of Rusty Winkstern

Show: Diners, Drive-Ins and Dives

Episode: Triple D All Stars

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Total:: 55 min
Prep:: 15 min
Cook:: 40 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

1 pound red potatoes, washed and chopped into 1-inch cubes
2 parsnips or turnips, peeled and chopped into 1-inch pieces
1 large red beet, peeled and chopped into 1/2-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
2 red onions, peeled and quartered
1/4 cup olive oil
1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced

Directions

Preheat the oven to 350 degrees F.

In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.

In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.

Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Rusty Winkstern, Monument Cafe

My Private Notes

Name: Monument Cafe Roasted Root Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound red potatoes, washed and chopped into 1-inch cubes; 2 parsnips or turnips, peeled and chopped into 1-inch pieces; 1 large red beet, peeled and chopped into 1/2-inch cubes; 1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds); 2 red onions, peeled and quartered; 1/4 cup olive oil; 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cloves garlic, minced