This month Chef Ryker has a hearty, flavorful way to enjoy your veggies! This recipe is a great complement to any other main dish and, more importantly, is very simple! Enjoy.
Ingredients
- 1 ½ Cup Parsnip*, peeled, large diced
- 1 ½ Cup Carrot*, peeled, large diced
- 1 Cup Yellow Onion, peeled, large diced
- 2 Cups Butternut Squash*, peeled, large diced
- 1 ½ Cup Turnip*, peeled, large diced
- 2 Cups Rutabaga*, peeled, large diced
- 2 tsp Kosher Salt
- ½ tsp Black Pepper, ground
- ¼ Cup Garlic, peeled, chopped
- ½ tsp Thyme, fresh, chopped
- ½ tsp Rosemary, fresh, chopped
- 2 Tablespoons Italian Parsley, chopped
- 3 Tablespoons Extra Virgin Olive Oil
* Substitute for equal amount of other root vegetable in recipe, if desired
Directions
Preheat oven to 400 degrees.
In large mixing bowl, mix all ingredients thoroughly.
Lay on parchment lined sheet pan and place in oven.
Roast for 30-35 minutes or until vegetables are soft and deep golden brown.
Remove from oven and serve immediately.
Serves 2 to 4 people