Friday, February 20, 2009

Roasted Root Vegetables



Yield
6 servings (serving size: about 1 cup)


Ingredients
3 cups coarsely chopped sweet potatoes (about 1 lg yam)
3 cups coarsely chopped parsnip (about 1 pound)
1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
2 Tbsp olive oil
1Tbsp minced garlic
1/2 teaspoon sea salt
1 medium onion cut into 8 wedges
2 tablespoons chopped fresh rosemary
1 tablespoon balsamic vinegar
1/4 teaspoon Cayenne pepper


Preparation
Preheat oven to 450°.
Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add rosemary, cayenne pepper, and vinegar, tossing to coat.
Posted by Kari

1 comment:

Anonymous said...

This is one of my all-time favorites! I could eat these veggies with every meal. I like the idea of the Cayenne for a little kick! :)

February 27, 2009 at 8:34 AM

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Kari Lantz

Who am I? A spiritual woman, an entrepreneur, a wife, a member of an amazing family, a budding community and of the evolving world. But at the core, I'm a woman who works to lead an examined life that is purposeful and abundant so I can make a difference by serving the life's of others. I'm blessed with a choice, so today I choose to be fulfilled, to be a difference maker, to relish in the joys of life, and to be who I was created to be!

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