Dr. Weil’s Roasted Root Vegetables
Contributed byPam Cole
Ingredients
- 2 pound root vegetables (potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
- 1 medium onion, peeled and cut into 1/3-inch wedges
- 1 tablespoon extra virgin olive oil
- salt (to taste)
- 1 head garlic (separated into cloves and peeled)
- chopped fresh herbs (optional)
- balsamic vinegar (optional)
Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Instructions
Preheat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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