One of my favorite ways to prepare root vegetables is to roast them in the oven. If you made our mini root cellar project, this is one recipe that you won’t want to miss, because it makes use of several different root vegetables that you probably have in your root cellar right now! Don’t worry if you don’t have (or don’t like) the exact veggies called for; feel free to use more or less of anything you like and replace what you don’t.
- 1/4-1/2 cup Olive Oil
- 1/2 lb potatoes
- 1/2 lb carrots
- 1/2 lb parsnips
- 1/2 lb rutabaga or turnips
- 2 large sweet onions
- 5 cloves of garlic
- 1 Tablespoon fresh Rosemary, minced
- 1 Tablespoon fresh Parsley, minced
- coarse kosher or sea salt
- black pepper
- juice of 1 lemon
1. Preheat oven to 425F degrees.
2. Wash potatoes, carrots, parsnips, and rutabaga and scrub well with a vegetable brush. Coarsely chop vegetables (including the onion) into uniformly-sized pieces of about 1 – 1 1/2″. You may peel the vegetables if you prefer, but the skins are packed with vitamins and minerals.
2. Place vegetables and garlic in a large mixing bowl and toss in enough olive oil to coat. Sprinkle generously with salt and pepper.
3. Transfer vegetables to a large baking sheet, spreading them out so that they cook evenly. Sprinkle with fresh parsley and rosemary.
4. Place baking sheet into the oven and roast for 45 minutes to 1 hour, stirring every 15 minutes. Begin to check for doneness after 30 minutes by piercing a few vegetables with the tines of a fork. When done, vegetables will be fork tender but not soft.
5. Remove baking sheet from the oven and drizzle lightly with lemon juice just before serving.
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