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Roasted Root Vegetables

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)

  2. 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces

  3. 1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces

  4. 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)

  5. 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)

  6. 1 head of garlic, cloves separated, peeled

  7. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)

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