Roasted root vegetables
Roasted root vegetables

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted root vegetables. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Some root vegetables will keep for months if stored properly.

Roasted root vegetables is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Roasted root vegetables is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted root vegetables using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted root vegetables:
  1. Take 1 Chopped squash (butternut, acorn, etc)
  2. Make ready 5 Baby Potatoes
  3. Take 1/4 Sliced Red Onion
  4. Make ready 1 Garlic Cloves
  5. Prepare 2 tbsp Olive Oil
  6. Make ready 1 Salt and Pepper
  7. Get 2 Fresh beets

These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be. Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious. Recipe courtesy of Food Network Kitchen.

Instructions to make Roasted root vegetables:
  1. Turn oven to 425. Slice onion and garlic. Cube root veggies.
  2. Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish. Mix well. Add beets to a seaparate dish otherwise it'll make all of the squash red.
  3. Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
  4. ** you can add carrots, zuchini, baby potatoes or any other vegetables.
  5. *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another. Threw in a rosemary sprig with the squash dish.

Cut the onions through the base core to keep some of the layers in chunky. This roasted root vegetables recipe contains carrots, parsnips, sweet potatoes, onions and beets, all roasted together until browned and caramelized. The ultimate fall side dish that pairs perfectly with so. Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi You can change up the mix of vegetables in this dish. Just keep the total weight about the same.

So that is going to wrap this up for this exceptional food roasted root vegetables recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!