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Root Vegetables Roast
INGREDIENTS (select any of the types below and amounts as you choose)
turnips
parsnips
carrots
rutabaga
beets
sweet potato
small red potatoes
onion (quartered)
olive oil
scallions, thinly sliced
basil leaves
garlic cloves, peeled
salt
DIRECTIONS
Preheat oven to 400 F.
Peel root veggies as needed
Cut into chunks, wedges or lengths (approx 1�?chunks, and/or ¾�?thickness wedges/lengths)
In a saucepan, combine oil, scallions, basil and garlic (proportionalize the amount as you like) and
simmer over low heat about 5-7 minutes. Transfer to food processor and process until smooth, then press seasoned oil through a fine-meshed sieve and onto a baking pan/sheet with lip.
Add the vegetables to pan and toss to coat with oil, add some salt if you prefer.
Cover with aluminum foil.
Roast 45 minutes.
Remove foil, stir vegetables and roast 15 to 20 minutes more, or until vegetables are tender and lightly browned. Sprinkle vegetables with additional salt & pepper (or seasoned salt), if desired.
Toss and serve either hot or at room temperature.
After the root vegetables are cooked, they can be refrigerated until needed; they heat up well, especially with butter or olive oil melted in.
Although root vegetables are great to complement roasted meats, you can also take the strictly-vegetarian route if you prefer; they heat up well, especially with butter or olive oil melted in.
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