Roasted Roots

 
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Yield: 6 People

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Work: 30 Minutes

 
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Total: 1 Hour

 

How to

  • Preheat oven to 375F°.

  • Gather Ingredients and Tools, prep Ingredients as indicated.

  • Place all Vegetables into a Bowl, add Oil, and toss to coat.

  • Add Vinegar, Herbs, and Salt, then toss again.

  • Place on Half Sheet Baking Tray lined with Parchment Paper and roast until fork tender and caramelized (30-40 minutes).

  • NOTE check each vegetable variety for doneness.

Bonus!

  • Try adding different Root Vegetables like Potatoes or Sunchokes.

  • Cut into smaller sizes for faster cooking, NOTE try to cut everything into similar sizes for equal cooking time.

  • Experiment with different Herbs.

  • Use leftovers for other recipes!

Ingredients

  • 5 medium Carrots, peeled and cut into ¼ inch rounds

  • 10 baby Turnips, rinsed and cut into wedges

  • 5 small Beets, peeled and cut into wedges

  • 1 large Celery Root, peeled and cut into ¼ inch chunks

  • ½ Cup Camelina Oil

  • 1 ½ Tbsp Salt

  • ¼ Cup Red Wine Vinegar

  • 6 Garlic Cloves, peeled and halved

  • 6 sprigs Thyme, rinsed, leaves stripped and chopped

Tools

  • Knife

  • Cutting Board

  • Peeler

  • Bowl

  • Half Sheet Baking Tray

  • Parchment Paper

  • Airtight Container

Storage

  • Airtight Container in Refrigerator for up to 5 days.


 

Use Your Roasted Roots in the following Recipes: