Roasted Root Vegetables

Roasted Root Vegetables

 

Roasted Root Vegetables
Roasted Root Vegetables
Delicious side dish! All of the vegetables caramelize beautifully.
Ingredients
  • 1 Sweet potato peeled and cut into 1" cubes
  • 2 pieces Large beets cut into 1/2"
  • 4 Large carrots cut into 2" chunks
  • 2 Medium Yukon Gold potatoes cut into 2" chunks
  • 1 Large sweet onion chopped
  • 2 Turnips cut into 1" chunks
  • 1 cloves Garlic bulb skin removed - use whole garlic
  • 1 Butternut squash peeled and cut into 1" chunks
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 1/8 Tsp . red pepper flakes
  • 1/2 cup Tastealotta Hojiblanca EVOO
  • 1/8 cup Tastealotta 18 yr Traditional Dark Balsamic Vinegar
  • Tastealotta Spanish Rosemary Salt to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all of the ingredients and toss to coat evenly.
  3. Bake on a high sided baking pan for approximately 90 minutes until vegetables are tender - stir occasionally.

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