Loading
Advanced Search

Oven-Roasted Root Vegetables Recipe

Cook's Ham - Always Good to the Bone.
Provided By
Recipe and photo courtesy of Cook's Ham
www.cooksham.com
Recipe courtesy of Chef Peter Davis, Henrietta's Table, Boston, Massachusetts
Share this!
Facebook
Ingredients
  • 1 pound parsnips, peeled, cut into 1-inch chunks (about 2-1/2 cups)
  • 1 pound rutabagas, peeled, cut into 1-inch chunks (about 3-1/2 cups)
  • 1 pound turnips, cut into 1-inch chunks (about 3-1/2 cups)
  • 1 pound celeriac (celery root), peeled, cut into 1-inch chunks (about 3 cups)
  • 1 pound peeled carrots, cut into 1-inch chunks (about 2-3/4 cups)
  • 1/2 cup butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
Directions
  • Preheat oven to 350°F. Combine vegetables in extra-large bowl. Add butter; toss to coat.
  • Spread evenly into 15x10x1-inch baking pan; sprinkle with salt and pepper.
  • Bake 50 minutes, or until vegetables are tender, stirring occasionally.
Similar Recipes
Chicken Braised in Cider with Root Vegetables
Chicken Braised in Cider with Root Vegetables
salt and pepper
olive oil
12 oz bottle hard cider
garlic
carrots
Garlic Roasted Vegetables
Garlic Roasted Vegetables
Brussels sprouts
salt and pepper
red pepper
red onion
carrots
Summer Grilled Vegetables
Summer Grilled Vegetables
balsamic vinegar
pepper
apple juice
garlic
salt
More Similar Recipes
Loading
Advanced Search

Oven-Roasted Root Vegetables Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com