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roasted root vegetables

chefed60 avatar
Recipe by
Eddie Szczerba
@chefed60
Ossining, NY

At this time of year root vegetables are plentiful and when roasted are fabulous!

yield 6 -8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For roasted root vegetables

  • 1 bunch
    beets, trimmed
  • 2 lg
    carrots
  • 1 lg
    turnip
  • 1 md
    onions, vidalia, peeled
  • 8 clove
    garlic,whole peeled
  • 6 md
    potatoes,yukon gold
  • 1 md
    fennel bulb,quartered
  • 4 Tbsp
    olive oil
  • 1 tsp
    salt and pepper
  • 1 Tbsp
    rosemary, dried and crushed
  • 1/2 c
    romano cheese, grated

How To Make roasted root vegetables

  • 1
    Rinse,clean and peel all of the vegetables. Quarter the fennel and cube the beets. Keep the beets separate from the other vegetables as they will bleed into everything if you mix them.Keep the potatoes separate also as they will be getting the grated cheese on top.
  • 2
    Toss the vegetables with the oil,the potatoes in one bowl,beets in another and the rest by themselves. Divide the spices between them all,toss to coat well.
  • 3
    Using a large baking sheet spread them individually on the sheet pan,sprinkle the grated cheese on the potatoes. Bake in a 425 pre-heated oven for 40-45 minutes until browned and crispy,serve separately or all together,enjoy!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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