Roasted Root Veggies
This recipe comes from our good friend John Jessiman, who made this dish for smaller dinner parties or as a side dish. It pairs well with chicken and rice. Serves 2-4.
Ingredients:
2 medium Sweet Potatoes
3 medium Carrots
3 medium Parsnips
1 Rutabaga
1 Yellow Onion
1.5 tsp Salt
1/2 tsp Pepper
1-2 tbsp Olive Oil
Preheat a large baking tray in the oven at 400 degrees
Cut your root veggies into either spears or rounds, making sure to keep them roughly the same size so they cook consistently
Cut your onion into quarters
Toss everything into a large bowl and drizzle olive oil, salt, and pepper over the veggies - toss until everything is coated evenly
Once the oven and tray is preheated, pour the veggies onto the baking tray and spread evenly. Don’t overlap any of the veggies for best results.
Bake for approx. 30 minutes (actual time depends on the size you cut you veggies)
Take out of the oven and pour back into the large bowl. You can season with more salt and pepper to taste. Toss the veggies again in the bowl, spread evenly on the baking tray then place back in the oven for 15 minutes, checking frequently.
When veggies are soft, and golden brown/caramelized on the side in contact with the tray, they’re ready to serve.
*The key to the root veggies flavor in this recipe is preheating the pan in the oven. We’ve tried it the “quick and easy” way, and it’s just not as delicious.