Roasted Root Veg Medley

This recipe is super simple, and widely adaptable – whether you are looking for a way to prepare celeriac, radishes, parsnips, root parsley, kohlrabi, beets, carrots, salsify, potatoes, turnips, rutabaga, winter squash; this recipe can help you.

I usually start by cleaning all of my veggies to be roasted, and cutting them into chunks, roughly the size of your thumb – size doesn’t really matter, so long as you remember that larger pieces will take longer to cook, and smaller ones will tender up in the oven more quickly.

Preheat the oven to 350 or so, and lightly oil a baking sheet – for this recipe I usually use grape seed oil.  Put your veggie chunks on the baking sheet.  You can top them with black pepper, sea salt, or some herbs like savory, thyme, oregano, rosemary, etc.

Bake until you can easily stick a fork through the roots.  You could add an extra step of melting cheese over this, but its not necessary.  Other nice additions are slices or wedges of tomato, chunks of onion, leeks, shallots or even cabbage, and whole cloves of garlic.

I hope you enjoy 😉

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