Roasted Root Vegetables

By Zac Goldstein

Faculty Advisor

Yield: 4-6 servings

Ingredients

• 1 large sweet potato, peeled (can be replaced by butternut squash)

• 1 bunch red or golden beets, scrubbed and trimmed

• 1 parsnip, peeled (can be replaced by carrots)

• 2 turnips, scrubbed (can be replaced by rutabaga)

• 4 to 6 cloves of garlic, minced

• 1/4 cup olive oil

• Salt and pepper, to taste

• Fresh or dried rosemary and thyme

Preparation

1. Preheat oven to 400 degrees.

2. Cut vegetables into uniform chunks.

3. Place vegetables in a large bowl with the garlic, herbs, salt, and pepper. Toss with olive oil, reserving a tablespoon of the oil.

4. Place the remaining oil on a baking sheet and spread out the vegetables on the sheet in a single layer.

5. Roast for 15-20 minutes.

6. Remove the sheet and stir the vegetables.

7. Roast for an additional 15-25 minutes until vegetables have darkened.