Roasted Root Vegetables
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Roasted Root Vegetables
Yield: 4-6
Fall is here, which means root vegetables are in abundance. Roasting root vegetables is a delicious way to eat them. It is simple and versatile.
Ingredients
- *Pick 3-5 of your favorite root vegetables - here are a just few good options
- 1/2 lb. beets*
- 1/2 lb. carrots*
- 1/2 lb. yams or sweet potatoes*
- 1/2 lb. yukon gold potatoes*
- 1/2 lb. rutabaga or turnip*
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 3/4 tsp sea salt
- 1/4 c pure maple syrup
- 2 tbsp fresh ginger, minced
Instructions
- Pre-heat oven to 400°F
- Wash, peel and chop up vegetables
- Combine vegetables with olive oil, salt, maple syrup and ginger. Use your hands to make sure all the vegetables are coated
- Put vegetables on a rimmed baking sheet.
- Bake for 30 minutes. Flip with spatula and bake for another 20 minutes or so. Use a fork to poke vegetables to make sure they are tender before taking out of the oven.
- Serve as soon as you can!