Roasted Holiday Vegetables
This medley of root vegetables makes a wonderful side for the holidays. You might try them puréed as a contrast (or substitute) for the mashed potatoes.
Estimated Times:
Preparation Time: 15 mins
Cook Time: 30 mins
Servings: 10
6 carrots peeled and halved
6 parsnips peeled and halved
4 sweet potatoes peeled and cut into chunks
4 turnips peeled and cut into chunks
4 beets peeled and cut into chunks
1/4 cup olive oil
2 teaspoons crushed dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Separately steam carrots, parsnips, sweet potatoes, turnips, and beets until tender, approximately 10 minutes each.
Preheat oven to 450°F.
In a large bowl, gently toss vegetables with olive oil, thyme, salt and pepper. Place coated vegetables on baking sheets; bake at for approximately 20
minutes or until tender. Toss together and serve.
This medley of root vegetables makes a wonderful side for the holidays. You might try them puréed as a contrast (or substitute) for the mashed potatoes.
Estimated Times:
Preparation Time: 15 mins
Cook Time: 30 mins
Servings: 10
6 carrots peeled and halved
6 parsnips peeled and halved
4 sweet potatoes peeled and cut into chunks
4 turnips peeled and cut into chunks
4 beets peeled and cut into chunks
1/4 cup olive oil
2 teaspoons crushed dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Separately steam carrots, parsnips, sweet potatoes, turnips, and beets until tender, approximately 10 minutes each.
Preheat oven to 450°F.
In a large bowl, gently toss vegetables with olive oil, thyme, salt and pepper. Place coated vegetables on baking sheets; bake at for approximately 20
minutes or until tender. Toss together and serve.
