Name: Roasted Root Vegetables
Yield: Serves 10
Ingredients: 4 small turnips, peeled, halved, sliced; 4 medium parsnips, peeled, sliced; 2 large rutabagas, peeled, quartered, sliced; 2 yams (red-skinned sweet potatoes), peeled, sliced; 1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices; 1/2 cup olive oil

Recipe information

Yield
Serves 10

Ingredients

4 small turnips, peeled, halved, sliced

4 medium parsnips, peeled, sliced

2 large rutabagas, peeled, quartered, sliced

2 yams (red-skinned sweet potatoes), peeled, sliced

1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices

1/2 cup olive oil

Preparation

Step 1
Preheat oven to 425°F. Combine all vegetables in large bowl. Add oil; toss to coat thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Arrange vegetables on 2 heavy large baking sheets.
Step 2
Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.

TagsTurnip Root Vegetable Vegetable Parsnip Rutabaga Sweet Potato Potato Acorn Squash Squash Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Roast Bon Appétit

Recipe notes

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