Roasting root vegetables is a simple and delicious way to enjoy your favorite winter vegetables. This is a versatile dish that can be turned into a quick meal in minutes by adding a couple of fried eggs on top (which we have done on many occasions).
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EASY ROASTED ROOT VEGETABLES
Course: SidesCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hourRoasting root vegetables is a simple and delicious way to enjoy your favorite winter vegetables. Roasting caramelizes the vegetables by bringing out their natural sugars. The end result is an amazing depth of flavor – sweet and nutty.
Ingredients
1 pound rainbow carrots, peeled and cut into 1-inch chunks or wedges
1 pound butternut squash, peeled, remove seeds and cut into 1-inch chucks
1 pound rutabaga, peeled and cut into 1-inch chucks
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
Kosher Salt, to taste
Freshly ground black pepper, to taste
Directions
- Preheat the oven to 425 degrees.
- Toss vegetables with oil, salt, and pepper in a sheet pan. Roast for 30 to 45 minutes depending on the size of the vegetables, stirring at least once or twice during roasting for even cooking until vegetables are just tender.
- Serve hot.
