Sean's Mommy's Roasted Root Vegetables Best Family Recipes
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| Sean's Mommy's Roasted Root Vegetables |
"I wanted to do some thing distinct as a vegetable aspect dish. It was Thanksgiving, so I got a group of root vegetables and roasted them. They were a hit and at the moment are a staple at our vacation table. I prepare dinner them at some point of the year sometimes, as well."
Ingredients :
- 1 butternut squash - peeled, seeded and reduce into 1-inch cube
- 3 carrots, reduce into 1 inch portions
- 1 big sweet potato, reduce into 1-inch cubes
- 1 rutabaga, peeled and reduce into 1-inch portions
- three parsnips, peeled and cubed
- 3 turnips, peeled and reduce into 1-inch dice
- 1/four cup more virgin olive oil
- kosher salt and pepper to flavor
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 1H15M |
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- Preheat an oven to 450 degrees F (230 tiers C).
- Place the butternut squash, carrots, candy potato, rutabaga, parsnips, and turnips right into a huge blending bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and area the greens right into a deep roasting pan.
- Roast inside the preheated oven until the vegetables have gently browned round the edges and are soft, approximately 45 minutes. Stir as soon as as the veggies roast to ensure even cooking.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make smooth-up less difficult.
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