OVEN ROASTED ROOT VEGETABLES
March 29, 2011 4 Comments
An easy dish to prepare for when you are looking for a dish similar to roasted potatoes. Winter root vegetables such as turnips and parsnips have a delectable flavor and are rich in vitamins and minerals. They pair well with roasted meats and accept herb and spice flavors well. When you’re craving a starchy side dish, reach for a rutabega to fit the bill.
Oven Roasted Root Vegetables
INGREDIENTS (Serves 4):
- 1 Large Rutabega – peeled and chopped
- 1 Large Turnip – peeled and chopped
- 2 ea. Parsnips – peeled and chopped
- 2 TBS Extra Virgin Olive Oil
- 6 ea cloves garlic – crushed
- 1-2 TBS dried Thyme
- 1 tsp. Fresh ground black pepper
- 1-2 TBS Italian flat leaf parsley – chopped
PROCEDURE: Preheat oven to 350 degrees. Combine root vegetables in medium bowl and toss with olive oil, garlic, thyme and pepper until all are coated well. Spread mixture evenly on sheet pan and bake 30-40 minutes until done. Garnish with chopped parsley.
NUTRITION INFO: (Per Serving) Calories 141, Total Fat 7.4g, Sat. Fat 1g, Cholest. 0mg, Sodium 45.2mg, Carb. 18g, Fiber 5.1g, Sugars 8.2g, Protein 2.3g
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So nice to meet you today at Dave’s Meat and Produce! I love roasting root vegetables as a potato alternative. The nutty flavors go well alongside so many meat-centric dishes. Thanks for the post, and I will make a mention the next time I see Barry. Cheers!
C.P.
If I have time I like to make a “smash” out of them which keeps my memories of mashed potatoes in line. Great to meet you at Dave’s
Rutabaga? I hardly knew ha.
I had to Google Rutabaga and Turnip because I honestly didn’t know what the heck they even looked like but I’m looking forward to giving this a shot.
D Pak – usually it is the parsnip people don’t know. The good news is they are all usually found right next to each other in the produce market, and they are all usually the same price per lb. So just grab one bag (or bring your own!) and load it up with your own ratio of root medley.