Good Things from the Earth: Roasted Root Vegetables

30 Oct

Short and simple:

1 huge parsnip
4 carrots
3 beets
1 shallot, minced
olive oil
salt and pepper

Preheat oven to 400F. Peel and cut the vegetables. Toss with shallot, olive oil, salt and pepper. Roast until tender, about 45 minutes, depending on size. Beets will be slowest to cook, so manage the cut size accordingly. Eat the whole plate, ignoring everything else that was served for dinner that night. Talk about how good it was.

Servings: 2 (because Mr. U. insisted that I share, otherwise 1).

One Response to “Good Things from the Earth: Roasted Root Vegetables”

  1. Judy Cammarata November 2, 2012 at 8:22 pm #

    I’ll try this. I have Parsnips in the fridge. I want to make parsnip puree too.

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