Roasted Iowa Root Vegetables You Have To Try

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Roasted Iowa Root Vegetables

"A sworn lover of parsnips, this is but one more manner to repair them. The use of celery root, a.Ok.A. Celeriac, turned into an twist of fate on the grounds that I concept I became shopping for a rutabaga however it was an excellent addition. I've served this to corporation with rave critiques and it is fairly healthy in case you use the oil sparingly. Great way to revel in fall and wintry weather produce."

Ingredients :

parsnips, peeled
6 huge carrots, peeled
1 celery root, peeled
1 rutabaga, peeled
1 yellow onion, peeled
three tablespoons minced garlic
3 tablespoons dried rosemary
2 tablespoons greater-virgin olive oil
sea salt and freshly ground black pepper to flavor

Instructions :

Prep : 10M	Cook : 14M	Ready in : 55M

Preheat oven to 400 ranges F (2 hundred degrees C).
Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and vicinity in a big sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake nicely to coat vegetables frivolously. Distribute veggies in a unmarried layer in 9x13-inch baking dishes; scrape last oil and seasonings from box onto veggies.
Roast in preheated oven till browned and without difficulty pierced with a fork, about forty five mins.

Notes :

Vegetables may be reheated in oven for 15 minutes if made ahead.
Serve with honey if you need to further lure younger eaters.

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