Fleur de Lis

Fleur de Lis

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Thursday, November 14, 2013

Roasted Root Vegetables


In my opinion, the best way to enjoy vegetables is to roast them. Simply chopped, drizzled with a little olive oil, sprinkled with some salt and pepper and into the oven.  What could be easier?

For my version, I used the following root vegetables, chopped into as close to the same shape size as possible:

3 large multi colored carrots
1 sweet potato
3 multi colored fingerling potatoes
2 small turnips
3 small beets
3 parsnips
a bulb of garlic, papery skins removed
4 cippolini onions


Preheat the oven to 450 degrees. In a large bowl, add chopped vegetables, drizzle with olive oil, add salt and pepper to taste. Spread evenly on a large rimmed baking sheet. Roast in oven 15 - 18 minutes until vegetables are tender.


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