Roasted Root Vegetables
Like many folks I just love fall decorations. Bright orange pumpkins, varying colors of squash brighten up many of the rooms in varying places around my home beginning October each year.
The smaller two-pound pumpkins are also sweet and succulent roasted with a variety of other root vegetables, including different types and shapes of squash. A broad variety of Root Vegetables are widely available at local Farmer’s Markets in the fall and typically beautifully displayed by varying colors in baskets or wooden crates.
Although the skins of root vegetables tend to be thick, inside the flavors are rather delicate and lend very well to roasting in the oven after being tossed with some olive oil, salt and pepper and some fresh herbs if desired.
A Roasted Root Vegetables recipe combination provides the opportunity for you to put try something new, especially while being healthy, appealing to the eye, and quite flavorful.
Roasted Root Vegetables
Ingredients
- few pinches coarse kosher salt and a few grinds black pepper before roasting plus more to taste after roasting
- 6 tablespoons olive oil
- 1 two-three pound pumpkin
- 2-3 small green or yellow squash
- 2 red onions
- 1 butternut squash
- 2 small turnips or one rutabaga
- 1 parsnip, peeled
- 4 carrots
- 3-5 cloves of garlic, peeled
Instructions
- Pre-heat oven to 375 degrees
- Cut top off of pumpkin then cut pumpkin in half, remove seeds, cut skin off pumpkin and cut pumpkin into bite size pieces
- Cut tops off of squash then cut off outer skin, remove seeds, slice squash into rings
- Remove skin from onion and cut onion in half then into crescents
- Cut butternut squash in half, remove seeds, cut off outer skin and then cut into bite size pieces
- Peel turnips and cut into bite size cubes
- Peel parsnip and slice into half inch circles
- Peel skin from carrots, cut in half lengthwise then cut in half to make 3-4 inch pieces
- Peel garlic
- On a heavy baking sheet, toss root vegetables with garlic then mix together with olive oil, salt and pepper
- Roast around 45 minutes to an hour until vegetables are tender through
- Adjust seasoning to taste adding more salt and pepper if desired
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