Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Roasted Root Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 77
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 277
Ingredients
1/2 pound parsnips, peeled and cut into rough 1-inch chunks
1/2 pound celery root, peeled and cut into rough 1-inch chunks
1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks
1/2 pound rutabaga, peeled and cut into rough 1-inch chunks
1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, finely chopped
1/2 bunch fresh oregano, leaves only, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.