Roasted root vegetables

Roasted root vegetables

Roasted root vegetables


At this time of year the farmers markets and farm stores are stocked with root vegetables – potatoes, carrots, onions, parsnips, beets, turnips, and I’m sure I’m missing some!. These make a great main or side dish when roasted in the oven.

Prep
Chop vegetables into roughly even sizes. Potatoes, carrots and onions are a house favorite. Drizzle with olive oil and balsamic vinegar, sprinkle with salt.

Roast
Bake in 400′ oven for 45-60 minutes. A fork should pass through the largest pieces, but they should not be overdone. The perfect texture is crisp on the outside, moist inside.


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