Now into fall, root vegetables are coming into season at the Farmers Markets.
With Thanksgiving approaching it’s a perfect time to share a simple recipe for oven roasted root vegetables with you.
Oven roasted root vegetables can be an easy, healthy and colourful vegetable side dish, and perfect for cold weather holidays, or a weeknight dinner! recipe for Oven Roasted Root Vegetables – from Tori Avey.
Healthy and delicious Oven Roasted Root Vegetables. Easy and colourful vegetable side dish. Vegan, gluten free, parve, kosher.
Ingredients for Oven Roasted Root Vegetables
1 lb yams (orange sweet potatoes) – 2 small or one large, peeled
3/4 lb red potatoes scrubbed clean, peel on
1/2 lb beets (red or golden), trimmed and scrubbed clean
1/2 lb large carrots peeled and halved lengthwise
1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
1/2 red onion peeled
6 whole garlic cloves large sized
1/4 cup extra virgin olive oil divided
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
5 sprigs fresh rosemary (or 3 tsp dried rosemary)
1 tsp ground cumin (can be omitted for Ashkenazi Passover)
1 tsp kosher salt or more to taste
1/4 tsp black pepper or more to taste
Roasted Root Vegetable Recipe Video
Link to the Recipe
Here’s the direct link to Tori Avey’s root vegetable recipe and video on her website: