Loading ...
A lovely root vegetable side dish.
Difficulty: Easy
Servings: 10-12
Prep Time: 20 minutes Cook Time: 25 minutesIngredients
3 large sweet potatoes
5-6 parsnips
4 carrots
3 turnips
4 large red potatoes
1 large sweet onion
olive oil
sea salt
3 sprigs of rosemary (optional)
Directions
Preheat oven to 375 degrees. Pour 1/4 cup olive oil in a large pan with sides. You can use two 13×9 pans instead.
Peel parsnips, carrots and turnips. Coarsely chop all of the vegetables. I do not peel the sweet potatoes and red potatoes, but you can if you do not like the peels. Place all of them in the pan(s). Turn them over in the pan to evenly coat all of them. Sprinkle them with sea salt. Place rosemary on top, if using.
Roast for 25-30 minutes or until lightly brown, stirring midway. Cooking time may vary according to the thickness of the chopped vegetables.
Celeriac is very good in this. Rutabaga can be used in place of the turnips.
Categories: Side Dishes, Vegetables
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
.
No reviews yet | Get new review notifications:
Subscribe via RSS Feed