Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 carrots; 2 parsnips; 1 sweet potato or yam; 1 large red beet; 1 rutabega; 2 turnips; 2 medium sized red potatoes; 3 tablespoons Great North Maple Garlic; 2 teaspoons French thyme; 3 tablespoons melted butter

A fall favorite for my family, and a great way to use the rest of the garden.

Submitted by: rick from Summit, NJ
Yield: 6

Spices

Featured in this Recipe

Ingredients

2 carrots
2 parsnips
1 sweet potato or yam
1 large red beet
1 rutabega
2 turnips
2 medium sized red potatoes
3 tablespoons Great North Maple Garlic
2 teaspoons French thyme
3 tablespoons melted butter

Preparation Instructions:

Preheat oven to 400 degrees. Peel all the vegetables except the red potato and the sweet potato. Cut all the vegetables to a uniform size (say 1/2 an inch). In a large bowl, toss the vegetables with the butter and seasonings until evenly coated. Spread the veggies on a sheet tray and roast for about 30-40 minutes, or until fork-tender.

More About This Recipe

Any root vegetable may be used. Zucchini and squash are great additions, just be careful as their cooking time is much faster than the root veggies. Add them to the roasting when there is about 15 minutes left.

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