Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted root vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Roasted Root Vegetables are a great and simple recipe for a delicious side dish recipe all year long!

Roasted root vegetables is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Roasted root vegetables is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have roasted root vegetables using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted root vegetables:

1. Prepare 1 Chopped squash (butternut, acorn, etc)
2. Make ready 5 Baby Potatoes
3. Get 1/4 Sliced Red Onion
4. Take 1 Garlic Cloves
5. Make ready 2 tbsp Olive Oil
6. Make ready 1 Salt and Pepper
7. Make ready 2 Fresh beets

These roasted root vegetables come together to make the ultimate seasonal side. We're talking delicious savory veggie flavors with smashed garlic cloves and fresh herbs — does it get any better?! These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. Savory Roasted Root Vegetables. this link is to an external site that may or may not meet.

Instructions to make Roasted root vegetables:

1. Turn oven to 425. Slice onion and garlic. Cube root veggies.
2. Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish. Mix well. Add beets to a seaparate dish otherwise it'll make all of the squash red.
3. Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish.
4. ** you can add carrots, zuchini, baby potatoes or any other vegetables.
5. *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another. Threw in a rosemary sprig with the squash dish.

Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. University of Illinois Extension Health and Nutrition educator, Mary Liz Wright, demonstrates how to prepare and cook roasted root vegetables. These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be. Roasting root vegetables can make them irresistible even to the veggie-phobes in your family. For this recipe, experiment with these nutritional storehouses - turnips, rutabagas, beets and parsnips.

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