Roasted Root Vegetables
- Prep Time: 20 minutes
- Cooking Time: 1 hour (plus 15 minutes extra if using beets)
- Serves: 6
Mix and match enough colorful vegetables and this dish can double as your centerpiece. Have fun with this recipe and experiment with different flavors and textures, using whatever vegetables strike your fancy at your grocery store or local farmers market.
- Part of Meal: Side
- Food Type: Parve
- Special Diet: Vegetarian
- 2 acorn squash
- 2 red onion
- 4 brussel sprouts
- 2 red beets
- 2 golden beets
- 1 butternut squash
- 4 baby or fingerling potatoes
- 1 fennel bulb
- 1 rutabaga
- 4 organic carrots (orange, blush or golden)
- 1 garlic clove
- 1 tablespoon(s) sage leaves, chiffonade (sliced into thin strips)
- 1 teaspoon(s) thyme leaves
- 1 tablespoon(s) tarragon leaves, minced
- 1 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground black pepper
- 3 tablespoon(s) extra virgin olive oil
1. Preheat oven to 350 degrees.
2. Prepare all vegetables by peeling and cutting them to the appropriate size.
3. Reserve the red and yellow beets in separate bowls.
4. Spread the vegetables (except the red beets) out on one or two large cookie sheets.
5. Sprinkle with sage leaves, thyme leaves, tarragon leaves, garlic, salt and pepper.
6. Drizzle the olive oil over the top of the vegetables and toss with a spatula to coat everything evenly.
7. Bake in the oven for 1 hour, tossing once halfway through.
8. Prepare the beets on two separate cookie sheets so that the colors do not bleed onto your other vegetables. They need an additional 15 minutes of cooking time so their total cook time is 75 minutes.
9. Before serving, toss the beets with the other vegetables.