Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 large celery root, peeled and cut into 1-inch cubes; 4 parsnips, peeled and cut into 1-inch cubes; 8 shallots, peeled and quartered; 3 tablespoons olive oil, divided; 2 beets, peeled and cut into 1-inch cubes; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 2 tablespoons shredded Parmesan cheese

8 ingredients

4 steps

Ingredients

1 large celery root, peeled and cut into 1-inch cubes
4 parsnips, peeled and cut into 1-inch cubes
8 shallots, peeled and quartered
3 tablespoons olive oil, divided
2 beets, peeled and cut into 1-inch cubes
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons shredded Parmesan cheese

Directions

1

Toss first 3 ingredients with 2 tablespoons olive oil; place in a single layer in a 15- x 10-inch jellyroll pan, leaving space at 1 end of pan for beets.
2

Toss beets with remaining 1 tablespoon olive oil; arrange beets at empty end of jellyroll pan, apart from other vegetables.
3

Bake at 375° for 45 minutes or until vegetables are tender.
4

Transfer vegetables to a large serving dish; toss with herbs and Parmesan cheese.