OVEN-ROASTED ROOT VEGETABLE MEDLEY

 

  • Cooking Time: 45
  • Servings: 6-8
  • Preparation Time: 15

Ingredients

  • 6 carrots, cut in 1 inch pieces
  • 4 beets, peeled and cut in 1 inch pieces (or 1/2 rutabaga, cut in 1 inch pieces OR 8 small potatoes, cut in quarters)
  • 6 rabioles, cut in quarters (OR 1 kohlrabi OR 2-3 potatoes, cut in 1 inch pieces)
  • 1/2 squash, peeled, seeded and cut in 1 inch pieces
  • 1 or 2 onions, peeled and cut in quarters
  • 2 garic cloves, minced
  • 2 sprigs thyme (oor 1-2 Tbsp dried thyme)
  • 1/2 teaspoon of dried oregano
  • Juice of 1 lemon (OR 1/4 cup of orange juice)
  • 1/4 cup of oil
  • Salt and pepper, to taste

Directions

  • Preheat oven at 400 degrees Farenheit.
  • Add carrots, rutabaga, rabioles, squash, onions, and garlic to a large bowl. Stir to combine.
  • Add thyme, oregano, lemon juice and olive oil.
  • Season with salt and pepper and toss to combine so the veggies are evenly coated with the seasoning mixture.
  • Transfer vegetables to a large baking sheet. If vegetables are overlapping too much, use 2 baking trays.
  • Roast vegetables until tender and golden, stirring vegetables occasionally, about 45 minutes.
  • Serve.

Notes

This is a quick and perfect side dish for Thanksgiving dinner. It is also great, of course, served on any cool Fall/Winter day.

Author Credit: Stefano Faita

Website Credit: http://www.cbc.ca/inthekitchen/2011/10/oven-roasted-root-vegetable-medley.html

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