Roasted carrots, beets, squash, parsnips, onions & garlic
One of my favorite “go to” recipes and one that my family loves. So easy to make, too. Just a side note: create this dish with the root vegetables of your choice. If you prefer celery root, feel free to add it or substitute it for one of the vegetables mentioned. This is a fun recipe to play around with.
Roasted Carrots, Beets, Squash, Parsnips, Red Onions & Garlic
Recipe Type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
The hour long cooking process for the carrots, beets, parsnips, red onions & garlic allows the natural sweetness within each vegetable to develop wonderfully. Very little seasoning is necessary. The vegetables really shine in this recipe.
Ingredients
- 3 whole carrots
- 2 red beets
- 2 parsnips
- 1 summer squash
- 1/2 large red onion
- 1/2 small shallot
- 3 cloves garlic
- 3 tbsps. olive oil
- 1 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 350 F.
- Peel and cut into 1″ pieces the carrots, beets, squash and parsnips. Place in large bowl.
- Cut red onion and shallot into small chunks and place in bowl.
- Peel & add garlic cloves to bowl.
- Add olive oil, sea salt & pepper to bowl.
- Toss to coat contents in bowl evenly with olive oil and seasonings.
- Place contents of bowl on oiled cookie sheet.
- Place in hot oven.
- After 30 minutes cooking time, stir vegetables to ensure even cooking.
