Roasting brings out the natural sweetness of root vegetables & creates a crispy brown exterior. Plus, it’s an easy meal to make! Rutabaga, carrot, turnips, celery root, beets, parsnips, kohlrabi, winter squash, and potatoes, among other root vegetables, can all be used in this recipe.
Scrub veggies clean; peel if you’d like. Cut vegetables into bite-size pieces. Lightly coat vegetables with olive oil. Add prepared ingredients to a roasting pan. Sprinkle with salt, black pepper, herbs or spices to taste. Roast in a 425°oven until tender and browned, about 30 minutes.
Boston Organics Winter Produce Guide
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2013.