Simple Way to Oven Roasted Root Vegetables Ina Garten

Root Vegetable Pot Pie

How to roast vegetables in the oven, so they are tender on the inside and caramelized on the outside.

Recipe Summary Root Vegetable Pot Pie

This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!

Ingredients | Oven Roasted Root Vegetables Ina Garten

3 large carrots, chopped

1 small onion, chopped

3 red potatoes, chopped

3 parsnips, chopped

2 small turnips, chopped

3 celery ribs, chopped

½ cup lentils

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

3 cups water, or as needed

1 teaspoon salt

12 biscuits

½ cup grated Colby Jack cheese (Optional)

Directions

Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.

Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

Info | Oven Roasted Root Vegetables Ina Garten

prep: 30 mins cook: 50 mins total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Root Vegetable Pot Pie

Main Dish Recipes, Savory Pie Recipes, Vegetarian Pie,