How to Roast Root Vegetables

Roasted Root Vegetables
By Molly Watson,
Roasting brings out the essential sweetness in root vegetables and creates a crispy brown exterior that’s always welcomed. Plus it’s easy.
1. Scrub vegetables clean; peel if you like.
2. Cut vegetables into bite-size pieces.
3. Toss vegetables with enough olive oil, vegetable oil, or melted butter to lightly but evenly coat them.
4. Put vegetables in a roasting or baking pan, sprinkle with salt. Sprinkle with freshly ground black pepper, chopped herbs, or spices (such as cayenne) to taste.
5. Roast in a hot oven (375 to 425) until vegetables are tender and browned, about 30 minutes.
6. You can roast vegetables with chicken or a meat; add them to the pan about half an hour before you expect the meat to be cooked.  Listed below are some Roasted Root Vegetable recipes.

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Beets, Carrots, Cooking Techniques, Potato, Radishes, Turnips. Bookmark the permalink.

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