Roasted Winter Root Vegetable Medley
Delicious roasted winter root vegetables bring festive cheer to your holiday table.
- Yield
- 6 people
Ingredients
- 2½-3 lb root vegetables, example: sweet potato, celery, parsnip, carrot, chayote, nut squash, acorn squash
- 1 small red onion
- ¼ cup high quality olive oil
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tbsp coarsely chopped fresh rosemary leaves
Method
- Preheat oven to 425° F.
- Peel vegetables and onion and cut into bit sized chunks and mix in a large bowl with olive oil, salt and pepper, then spread onto a baking sheet and bake for 30 mins.
- Sprinkle and mix the chopped rosemary onto the vegetables and cook for an additional 10-15 more until tender and carmelized.