Roasted Roots - Sweet Potato, Potato, Onion and More!
Ingredients
Sweet potatoes (wash and leave skins on)
White potatoes (wash and leave skins on)
Carrots, peeled
Butternut Squash, peeled and seeds removed
Turnips
Parsnips
Onions
Garlic cloves
Rosemary & thyme sprigs
Salt & Pepper
Sweet potatoes (wash and leave skins on)
White potatoes (wash and leave skins on)
Carrots, peeled
Butternut Squash, peeled and seeds removed
Turnips
Parsnips
Onions
Garlic cloves
Rosemary & thyme sprigs
Salt & Pepper
Instructions
STEP ONE:
Chop all roots small and similar size. (about 1/2 to 1 inch). Ratios of ingredients are up to you - what you like best.
STEP TWO:
Toss in a bowl with seasoning and olive oil. The amount depends on how many vegetables you're using. Usually about 2 Tbls. Spread onto a foil lined baking sheet (for a quick clean up). Make sure they have some room. Don't pile them on top of each other. Allow space between pieces works best to get all sides roasted. Otherwise, they just create steam and cook, but don't roast.
STEP THREE:
Roast for 40-60 minutes on 400. If I have a large batch (two baking sheets worth), I turn the broiler on low for the last 5 minutes if the outsides have not yet got toasty.
SERVING SUGGESTION:
Make these in advance, then before serving, toss back onto a baking sheet under the LO broiler for 10 minutes. That will crisp them up and heat them through. Serve with sprigs of fresh rosemary on top. Lovely!
STEP ONE:
Chop all roots small and similar size. (about 1/2 to 1 inch). Ratios of ingredients are up to you - what you like best.
STEP TWO:
Toss in a bowl with seasoning and olive oil. The amount depends on how many vegetables you're using. Usually about 2 Tbls. Spread onto a foil lined baking sheet (for a quick clean up). Make sure they have some room. Don't pile them on top of each other. Allow space between pieces works best to get all sides roasted. Otherwise, they just create steam and cook, but don't roast.
STEP THREE:
Roast for 40-60 minutes on 400. If I have a large batch (two baking sheets worth), I turn the broiler on low for the last 5 minutes if the outsides have not yet got toasty.
SERVING SUGGESTION:
Make these in advance, then before serving, toss back onto a baking sheet under the LO broiler for 10 minutes. That will crisp them up and heat them through. Serve with sprigs of fresh rosemary on top. Lovely!