Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets); 1 medium onion, peeled and cut into 1/3 inch wedges; 1 tablespoon olive oil; salt; 1 head garlic, separated into cloves and peeled; chopped fresh herb, like rosemary; balsamic vinegar; vinegar (optional)

8 ingredients

8 steps

Ingredients

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Directions

1

Heat oven to 400 degrees.
2

Place the root vegetables and onion in a roasting pan.
3

Toss the vegetables with the olive oil and salt to taste.
4

Do not crowd the vegetables.
5

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6

After 30 minutes, scatter the garlic cloves in with the vegetables.
7

Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8

Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.