Roasted Root Vegetable Medley

Roasted Root Vegetable Medley

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Using a mix of different root vegetables gives this simple side dish a complexity. Feel free to incorporate your favorites.

  • 2 1/2 Pounds Mixed Root Vegetables (Beets, Carrots, Parsnips, Potatoes)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Water
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Pesto
  1. Preheat oven to 450 degrees.
  2. Line 2 large baking sheets with parchment paper or foil. Set aside.
  3. Peel root vegetables and cut into thick slices. Place in large-size microwave-safe bowl or baking dish along with 1/4 cup water. Cover with vented plastic wrap and microwave 5 to 7 minutes until almost tender. Remove and drain well.
  4. Gently toss vegetables with olive oil. Arrange in single layer on prepared baking sheets. Season with kosher salt and pepper. Place in oven 15 minutes until golden brown.
  5. Remove from oven.
  6. Transfer vegetables to serving bowl and spoon pesto on top.
  7. Serve warm.
  8. Serves 4
  9. Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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