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ROASTED ROOT VEGETABLES with Rosemary Olive Oil

Servings: 4 serves

Ingredients

  • 1 lb yukon or red potatoes
  • 1 lb celery root
  • 1 lb rutabagas
  • 1/2 lb carrots
  • 1 lb parsnips
  • 1 lb turnips
  • 2 large onions
  • Kosher salt & cracked black pepper
  • Generous amount of Rosemary olive oil

Instructions

  • Peel and large dice all ingredients about 1 inch x 1 inch (don’t peel). Preheat oven to 400 degrees
  • In a large bowl, combine all ingredients, sprinkle generously with salt and pepper, coating thoroughly with rosemary olive oil.
  • Roast in oven uncovered on greased baking sheet, turning occasionally until tender and golden brown, for about 45 min.
  • Remove from the oven and drizzle with rosemary olive oil again before serving.
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