Recipe courtesy of Rusty Winkstern
Monument Cafe Roasted Root Vegetables
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 to 8 servings
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- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- 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
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.
