Roasted Iowa Root Vegetables recipe
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Ingredients
- 8 parsnips, peeled 6 large carrots, peeled 1 celery root, peeled 1 rutabaga, peeled 1 yellow onion, peeled 3 tablespoons minced garlic 3 tablespoons dried rosemary 2 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste
Nutrition Info
- 135.4 caloriescarbohydrate: 27.4 gcholesterol: : -fat: 2.6 gfiber: 7.1 gprotein: 2.8 gsaturatedFat: 0.4 gservingSize: -sodium: 116.1 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Iowa Root Vegetables
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper, seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes, scrape remaining oil and seasonings from container onto vegetables.
Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.