Roasted Root Vegetables

Roasted Root Vegetables

Seasonal vegetables are a great way to go when you are looking for maximum flavor! Perfect for any occasion!

Make this dish ahead when entertaining. It is simple to reheat and will not lose flavor if not served right away.

Try this with any root vegetable mixture you prefer.

5 from 1 vote

Print

Roasted Root Vegetables

Seasonal vegetables are a great way to go when you are looking for maximum flavor! Make this simple recipe for any occasion! Make this dish ahead when entertaining. It is simple to reheat and will not lose flavor if not served right away. Try this with any root vegetable mixture you prefer.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 8

Author Leandra Witchwood, ©2015, The Magick Kitchen

Ingredients

• 1/2 pound carrots
• 1/2 pound turnips
• 1/2 pound rutabagas
• 1/2 pound parsnips
• 1 pound mixed fingerling potatoes
• 4 shallots halved
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons Pink salt
• 1 teaspoon black pepper
• 10 garlic cloves whole

Instructions

1. Preheat to 400°.
2. Peel turnips, parsnips & rutabaga, and cut into 1-inch wedge style pieces. Leave the carrots whole.
3. Place ingredients up to the garlic in a large bowl and toss. Place on a single layer in a 17- x 11-inch baking sheet.
4. Bake 30 minutes, stirring halfway through. Add garlic cloves, and bake 45 minutes or until vegetables are tender, stirring every 15-minute.

I invite your feedback. Tell me what you think.

How has this post helped you, and if you were inspired? I love to know what my readers are up to, and how you put my thoughts and experience to use in your world.

If you have any suggestions on subjects for future posts, give me the scoop! I’m listening. Don’t forget to subscribe to my mailing list so you don’t miss future posts!

Bright Blessing!

Leandra

©2015, The Magick Kitchen