Roasted Root Vegetable Medley
Created by EatingWellServes: 6 – 8
Course: Side Dishes
Diet: Vegan
Season(s): Fall, Winter
Ingredients
- 2 large carrots
- 2 medium parsnips, peeled & trimmed
- 2 medium beets, peeled & trimmed
- 1 medium red onion, peeled
- 1 medium sweet potato
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider or balsamic vinegar
- 1 tablespoon fresh herbs, chopped (thyme, rosemary, sage)
- 1/2 teaspoon coarse salt
- ground pepper
Instructions
Position racks in upper and lower thirds of oven and preheat to 425° F. Line two large baking sheets with parchment paper.
Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal and cut in half again if the ovals are very large. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4 inch cubes. You will end up with about 12 cups of raw vegetables.
Put the vegetables in a large bowl and toss them with the oil, vinegar, herbs, salt and pepper (to taste) until each piece is well coated. Spread the vegetables onto the prepared baking sheets in a single, even layer.
Roast the vegetables in the oven for 30-40 minutes, switching the pans between the top and bottom shelves half way through. The vegetables should be easily pierced with a fork and nicely golden-brown.
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