The term root vegetable is used for any underground part of a plant that we eat. The roots grow into the ground from the base of the plant. They come in a rainbow of colors and a number can be eaten raw or cooked. Carrots, Potatoes, Yams, Parsnips, Onion and Beets are all examples of root vegetables.
Roasted Root Vegetables
Ingredients:
6 root vegetables, washed (see list above)
1/4 cup olive oil (or other oil)
1/2 t Salt (or as desired)
Freshly ground black pepper (as desired)
1 minced garlic clove (optional)
Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Peel vegetables (optional) and cut into 1-inch chunks.
3. Place vegetables and garlic in a self-sealing plastic bag, add the oil and seal. Shake until vegetables are coated evenly with oil. Spread vegetables out evenly onto the baking sheet in a single layer. Sprinkle with salt and pepper.
4. Roast the vegetables in the oven for about 25-40 minutes, stirring halfway through cooking, until tender and golden brown. Serve hot or lukewarm.
Tip: Try sprinkling the vegetables with different herbs and spices, such as thyme, rosemary or cinnamon.
Mix it up a bit more: Add mushrooms, chunks of cauliflower, brussel sprouts or even tomatoes to add some additional color and flavors. Add mushrooms and tomatoes later than the rest.
