Roasted Root Vegetables with Garlic

Serving size 2/3 cup, 9 Servings
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Ingredients

  • 1 large turnip (about 2 cups), scrubbed or peeled, cut into 1-inch chunks
  • 3-4 carrots (about 1 cup), scrubbed or peeled, cut into 1-inch chunks
  • 3-4 Yukon gold potatoes (about 2 cups), scrubbed, unpeeled, cut into 1-inch chunks
  • 3-4 parsnips (about 1 cup), scrubbed or peeled, cut into 1-inch chunks
  • 8-12 shallots (about 2 cups), peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground pepper
  • 1 head garlic, cloves separated and peeled
  • Fresh herb sprigs (for garnish)
  • Drizzle of balsamic vinegar (optional)

Directions

  1. Heat oven to 425 F.
  2. Place all prepped veggies in large bowl. Toss with olive oil, salt and pepper. You will use less oil by tossing them in the bowl as opposed to drizzling on the baking sheet.
  3. Line baking sheet with parchment. You might need more than 1 baking sheet. Place cut vegetables and garlic on baking sheet in single layer.
  4. Roast to desired doneness, approximately 40-45 minutes. Garnish with fresh herbs and drizzle of balsamic vinegar, if desired.

Exchanges 1 starch, 2 vegetable

https://www.cutco.com/learn/roasted-root-vegetables-with-garlic