Roasted Root Vegetables
Servings 6
Ingredients
- 4 pounds root vegetables (carrots, sweet potatoes, rutabaga, turnips, parsnips, beets, celeriac)
- 3-4 tablespoons extra virgin olive oil (EVOO)
- 1/2 teaspoon kosher salt
- freshly cracked black pepper
Instructions
- Preheat oven to 425 degrees F.
- Peel vegetables and cut into even sized chunks, I aim for about 1 inch pieces.
- Toss vegetables with EVOO, ensuring all pieces are skim coated with oil. Spread vegetables out on two lined (either with foil or parchment paper) baking sheets. Sprinkle with salt and pepper.
- Roast for 20 minutes. Remove pans from oven, gently turn all the vegetables over allowing them to brown on a couple of sides. (If they look dry you can pour a little more oil over them.) Return pans to the oven (alternating their oven positions) and roast for another 15-20 minutes, until cooked through and lightly browned.
- To serve, dress with some additional EVOO and a sprinkling of salt.