FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Quick-Roasted Winter Vegetables

1 fave
Nutrition per serving    (USDA % daily values)
CAL
1244
FAT
55%
CHOL
0%
SOD
94%

Comments

Add a comment

Ingredients for 2 servings

1/2 tsp. kosher salt; more to taste

1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick

2 Tbs. vegetable or olive oil

1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick

1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick

1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick

1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick

1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick

1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick

1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick

You might also like

Kale Chips
Pamela Salzman
Kale + Brussels Sprout Soba Noodles
Sprouted Kitchen
Cauliflower Mash
The Year In Food
Quinoa Cauliflower Patties
Sprouted Kitchen
Brussels Sprouts With Toasted Breadcrumbs, Parm...
The Year In Food
Roasted Cauliflower
Whole Living
Beet Salad With Tangerine Vinaigrette
Cat Cora
Spaghetti Squash With Kale And Chickpeas
Pamela Salzman
Kale Spinach And Pear Smoothie
Joy The Baker
Spiced Cauliflower With Sesame Seeds
101 Cookbooks