Herb Diced Root Vegetables Recipe
Posted on 7th of April, 2011 by Lévana
You can roast virtually any vegetable, just as long as you combine your veggies by comparable roasting time. For example, roast mushrooms, asparagus, eggplant, zucchini, shallots, peppers, endives, fennel etc… together (they will be ready in just a few minutes), and roast the selection below together (they will take a little longer)
Roots are naturally endowed with loads of flavor and virtually no starch: My selection below doesn’t not include one solitary potato: yum!
Ingredients:
About 3 ½ pounds total, in any combination: turnips, parsnips, sweet potatoes, carrots, celery root, shallots, golden beets, butternut or kabocha squash
1/3 cup olive oil
3 sprigs rosemary
6-8 sprigs thyme
Salt and pepper to taste
Instructions:
Preheat the oven to 450 degrees
Peel all the vegetables except the squash, and dice about 1 inch. Combine all ingredients in a mixing bowl, and transfer to 2 rimmed cookie sheets lined with foil or parchment paper. Roast about 20 minutes, or a little longer, until very tender. Discard the thyme and rosemary sprigs. Serve warm.
I noticed that your recipes don’t specify how many people it serves. Might you consider doing this as it is very helpful in the preparation of food to know how many servings you’ll get ? Thanks for listening.
On average, all if them yield about 8 servings. But good idea, I’ll start adding it in