Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: Makes 6–8 Servings
Cuisine: United States
Ingredients: Turnips, 2, peeled and cut into ½-inch wedges; Olive oil, 2 tablespoons; Large red onion, 1, cut into ½-inch wedges; Slender carrots, 3, peeled and cut into 1½-inch lengths; Yukon gold potatoes, 3, unpeeled, cut into 2-inch wedges; Rutabaga, 1, peeled and cut into 2-inch pieces; Butternut squash, 1, about 1 pound, peeled, seeded, and cut into 2-inch pieces; Salt and freshly ground pepper; Salt and freshly ground pepper; Balsamic vinegar, 1 tablespoon; Herbes de Provence, 1 teaspoon

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Roasting caramelizes the sugars in root vegetables, making for a naturally sweet side dish. Any leftover vegetables are also excellent served as a salad at room temperature the next day.

Ingredients

Butternut squash, 1, about 1 pound, peeled, seeded, and cut into 2-inch pieces
Yukon gold potatoes,

Americas
United States
Side dish
Vegan
Gluten-free
Thanksgiving

Method

Preheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the squash, potatoes, rutabaga, onion, carrots, and turnips. Drizzle with the oil and vinegar, sprinkle with the herbes de Provence and salt and pepper to taste, and toss to co