roasted root vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 bunch(es) beets, trimmed; 2 large carrots; 1 large turnip; 1 medium onions, vidalia, peeled; 8 clove(s) garlic,whole peeled; 6 medium potatoes,yukon gold; 1 medium fennel bulb,quartered; 4 tablespoon(s) olive oil; 1 teaspoon(s) salt and pepper; 1 tablespoon(s) rosemary, dried and crushed; 1/2 cup(s) romano cheese, grated

28 Pinches 3 Photos

Eddie Szczerba

Ossining, NY

Updated on Mar 3, 2014

At this time of year root vegetables are plentiful and when roasted are fabulous!

Rate

These two sides will compliment any meal!! :)

prep time 15 Min

cook time 45 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 bunch beets, trimmed
2 large carrots
1 large turnip
1 medium onions, vidalia, peeled
8 cloves garlic,whole peeled
6 medium potatoes,yukon gold
1 medium fennel bulb,quartered
4 tablespoons olive oil
1 teaspoon salt and pepper
1 tablespoon rosemary, dried and crushed
1/2 cup romano cheese, grated

How To Make roasted root vegetables

Step 1

Rinse,clean and peel all of the vegetables. Quarter the fennel and cube the beets. Keep the beets separate from the other vegetables as they will bleed into everything if you mix them.Keep the potatoes separate also as they will be getting the grated cheese on top.

Step 2

Toss the vegetables with the oil,the potatoes in one bowl,beets in another and the rest by themselves. Divide the spices between them all,toss to coat well.
Step 3

Using a large baking sheet spread them individually on the sheet pan,sprinkle the grated cheese on the potatoes. Bake in a 425 pre-heated oven for 40-45 minutes until browned and crispy,serve separately or all together,enjoy!!!
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