Roasted Root Veggies

Roasted Root Veggies doneThis recipe for Roasted Root Veggies is extremely versatile.  You can make this and serve along side your favorite beef, venison or lamb dish.  But it would even be superb alone or as a main course over quinoa or brown rice.  Simply delish!

Roasted Root Veggies
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Roasted Root Veggies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash, peel, and chop all of your veggies (parsnips, carrots, red potatoes, and yellow onion) into large uniform pieces. Place all veggies on a large cookie sheet that has been lined with parchment paper.
  2. How to make the marinade sauce: Put the remaining ingredients (tomato paste, crushed garlic, lemon juice, herbs de province, olive oil) into a small mixing bowl and stir together. Pour the marinade sauce over the veggies.
  3. Cover all of the veggies thoroughly with the marinade sauce, sprinkle with salt and freshly ground black pepper. Allow to sit on the cookie sheet for about 15 minutes before placing into a pre-heated 350 degree oven.
  4. Bake for 1 hour or until the veggies are fork tender. When you roast your veggies in the oven like this, it gives them a chance to caramelize and it also enhances the flavors.
Recipe Notes

Variations:

Use any root veggies that you would prefer or that are in season in your area.  Fennel, Sweet Potatoes, or even Beets would be a wonderful addition or substitution in this dish!

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