Recipe of Roasted Root Vegetables Recipe With Brussel Sprouts

Roasted Iowa Root Vegetables

Roast until tender and brown on edges, about 30 to 40 minutes, stirring one time about half way through cooking.

Recipe Summary Roasted Iowa Root Vegetables

A sworn lover of parsnips, this is but one more way to fix them. The use of celery root, a.k.a. celeriac, was an accident since I thought I was buying a rutabaga but it was an excellent addition. I've served this to company with rave reviews and it's fairly healthy if you use the oil sparingly. Great way to enjoy fall and winter produce.

Ingredients | Roasted Root Vegetables Recipe With Brussel Sprouts

8 parsnips, peeled

6 large carrots, peeled

1 celery root, peeled

1 rutabaga, peeled

1 yellow onion, peeled

3 tablespoons minced garlic

3 tablespoons dried rosemary

2 tablespoons extra-virgin olive oil

sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.

Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.

Vegetables can be reheated in oven for 15 minutes if made ahead.

Serve with honey if you want to further entice young eaters.

Info | Roasted Root Vegetables Recipe With Brussel Sprouts

prep: 10 mins cook: 45 mins total: 55 mins Servings: 14 Yield: 14 8-ounce servings

TAG : Roasted Iowa Root Vegetables

Side Dish, Vegetables, Roasted Vegetable Recipes,