Roasted Root Vegetables

A fall and winter classic. Excellent with Thanksgiving turkey.

Yield:
Serves 10 or so
Category:
Vegetables
Cuisine:
Canadian
Prep Time:
30 min
Cooking Time:
50 min
Total Time:
1 hrs 20 min

INGREDIENTS:

  • 8 tablespoons olive oil
  • 3-4 medium carrots, peeled and cut into inch thick coins
  • 2-3 parsnips, peeled and cut into inch thick coins
  • 2 turnips, peeled and cut into 1 inch cubes
  • 2 medium to large onions, cut into 1 inch wedges
  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 2 golden beets, peeled and cut into 3/4 inch cubes
  • 20 cloves garlic, peeled
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 3 tablespoons lemon juice
  • salt and pepper to taste

DIRECTIONS:

  1. Heat the oven to 375 degrees F. Coat a large roasting pan with 2 tablespoons of olive oil. Add the vegetables, garlic, and herbs to it.
  2. Drizzle the remaining 6 tablespoons of olive oil and the lemon juice over the melange. Season and toss to coat. Roast until tender, stirring occasionally, about 40 to 50 minutes.

Print

This recipe can be found online at: lemonzest.ca/Home/Recipes/2180