Easy Oven-Roasted Root Vegetables
By Lisa Collins
Indulge your taste buds in a symphony of flavors with this hearty and wholesome Roasted Root Vegetables recipe. A vibrant medley of rutabaga, turnips, parsnips, butternut squash, carrots, and sweet potatoes comes together in perfect harmony, creating a dish that's as visually stunning as it is delicious. Whether it's a festive feast or a cozy family dinner, these roasted root vegetables are a delightful addition to any meal.
Ingredients
- 1 rutabaga, peeled and cut into 1-inch pieces
- 3 turnips, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cubed
- 1 butternut squash, peeled, seeded, and cubed
- 3 carrots cut into 1-inch pieces
- 1 large sweet potato, peeled and cubed
- 1/4 cup extra virgin olive oil
- Sea or kosher salt and pepper to taste
Directions
- Preheat the oven to 450F (230C).
- Place the chopped root vegetables into a large mixing bowl. Drizzle with olive oil, and toss until well coated. Season with salt and pepper. Optional: Stir in a scoop of Morphus Fiberus to increase the fiber in your diet.
- Place the vegetables into a deep roasting pan and roast for about 45 minutes, or until the vegetables are tender.
- Stir once about halfway through cooking.
Feel free to add rosemary, garlic, or any other spices to this dish.