Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 potatoes, cut into large chunks; 2 carrots, cut thick; 2 parsnips, cut thick; 2 beets, cut into chunks; 1 large onion, cut into wedges; 1 (4 ounce) package mushrooms, cut into large pieces; 1 (12 ounce) can sauerkraut (2 if you like it soupy); 1 teaspoon fennel seed; 1 teaspoon caraway seed; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons oil

12 ingredients

8 steps

Ingredients

2 potatoes, cut into large chunks
2 carrots, cut thick
2 parsnips, cut thick
2 beets, cut into chunks
1 large onion, cut into wedges
1 (4 ounce) package mushrooms, cut into large pieces
1 (12 ounce) can sauerkraut (2 if you like it soupy)
1 teaspoon fennel seed
1 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil

Directions

1

Preheat oven to 400.
2

Cut the beets to the desired size and microwave a few minutes to soften slightly.
3

Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
4

Add the beets.
5

Add any sausage.
6

Toss to coat with oil.
7

Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
8

Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.