From the Pantry Butler kitchen

Roasted Root Vegetables

4 servings

Roasted Root Vegetables

A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious. USDA MyPlate Kitchen — Montana State University Extension Service (public domain), via myplate.food

Ingredients

  • 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) — medium
  • 2 carrot — chopped
  • 1 onion — medium, chopped
  • 1/4 cup vegetable oil
  • 3 tablespoons Parmesan cheese

Method

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Cut vegetables into large chunks.
  4. Place in a medium-sized bowl and pour oil over top.
  5. Add seasonings or Parmesan and mix well.
  6. Spread an even layer on a baking sheet or pan.
  7. Bake for 1 hour or until tender.
  8. Check a few vegetables to see if they are tender.

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