Alice Henneman, MS, RDN, UNL Extension in Lancaster County
Roasting root vegetables adds a delightful sweet taste. Cut vegetables into chunks that are similar in size so they will finish roasting at the same time.
- 4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
- 2 chopped carrots
- 1 medium chopped onion
- 1/4 cup vegetable oil (See Note 1.)
- Season with your favorite spices (See Note 2.)
- Preheat oven to 350 degrees F.
- Cut vegetables into large chunks.
- Place in a medium bowl and pour oil over top. Add seasonings and mix well.
- Spread an even layer on a baking sheet.
- Bake for 1 hour or until tender. Check a few vegetables to see if they are tender. (See Note 3.)
- Depending on the size of your vegetables, you may be able to use slightly less oil. You might add one tablespoon of oil at a time until the vegetables are coated.
- I sprinkled a mixture of 1/4 teaspoon of dried thyme, 1/4 teaspoon dried rosemary and 1/8 teaspoon black pepper on the vegetables. Another possibility would be to substitute 1/2 teaspoon Italian seasoning for the thyme and rosemary.
- Start checking the vegetables for tenderness at about 45 minutes. I cut mine into about 1-inch chunks and they baked in 50 minutes in my oven.
- I used a tender young fingerling potato in this recipe and left the skin on.
Source: SNAP-Ed Connection Recipes at http://recipefinder.nal.usda.gov - Adapted from: Montana Extension Nutrition Education Program Website Recipes, Montana State University Extension Service, author.