Roasted Roots- a Fall and Winter Favorite!

Name: Roasted Roots- a Fall and Winter Favorite!
Ingredients: 14 cup butter (or 2 tbsp butter and 1/4 cup of good-for-you oil); 2 teaspoons garlic powder; salt and pepper; 1 onion, very large chopped in large chunks; 1 small rutabaga, diced fairly small; 3 -4 carrots, sliced in 3/4 inch chunks; 2 -3 parsnips, sliced in 1/2 inch chunks; 12 cup dried herbs; 1 tablespoon parsley; 2 teaspoons thyme; 1 teaspoon rosemary; 12 teaspoon dill weed; 12 teaspoon oregano; 14 teaspoon tarragon; 1 cup water or 1 cup chicken broth

15 ingredients

12 steps

Ingredients

14 cup butter (or 2 tbsp butter and 1/4 cup of good-for-you oil)
2 teaspoons garlic powder
salt and pepper
1 onion, very large chopped in large chunks
1 small rutabaga, diced fairly small
3 -4 carrots, sliced in 3/4 inch chunks
2 -3 parsnips, sliced in 1/2 inch chunks
12 cup dried herbs
1 tablespoon parsley
2 teaspoons thyme
1 teaspoon rosemary
12 teaspoon dill weed
12 teaspoon oregano
14 teaspoon tarragon
1 cup water or 1 cup chicken broth

Directions

1

Preheat oven to 375F.
2

Melt butter and oil in bottom of very large roasting pan.
3

Put veggies into pan and toss with melted butter to coat.
4

Sprinkle with salt, pepper, and garlic powder.
5

Pour water or broth into the bottom of the pan without washing off the seasonings.
6

Cover pan loosely with foil and bake for 45 minutes, or until the water is evaporated, stirring occasionally.
7

Remove foil from pan.
8

Sprinkle with dry herbs and stir well.
9

I use a spatula and flip everything over a few times.
10

Put back into oven and continue roasting for about another hour or so-could be less or more- You want the Roots to be browned and crispy on the edges.
11

If you find that the roots are soft and cooked through, but not browned yet- you could put them under the broiler for a couple of minutes to crisp-make sure you stir frequently so they don't burn.
12

Let sit a few minutes before serving, stirring up all the good stuff from the bottom of the pan.