Garlicky Roasted Root Vegetables Recipe

Name: Garlicky Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Carrots; 1 whole Parsnip (1 Large Or 2 Small); 1 whole Turnip (1 Large Or 2 Small); 1/2 whole Rutabaga (1/2 Large Or 1 Small); 1/2 whole Red Onion; 4 cloves Garlic; 1-1/2 Tablespoon Olive Oil; 1 teaspoon Salt (Kosher Or Sea Please); 1/2 teaspoons Black Pepper; 1/2 cups Italian Parsley, Chopped; 1 teaspoon Herbes De Provence; 2 Tablespoons Butter

Servings: persons

4 whole Carrots
1 whole Parsnip (1 Large Or 2 Small)
1 whole Turnip (1 Large Or 2 Small)
1/2 whole Rutabaga (1/2 Large Or 1 Small)
1/2 whole Red Onion
4 cloves Garlic
1-1/2 Tablespoon Olive Oil
1 teaspoon Salt (Kosher Or Sea Please)
1/2 teaspoons Black Pepper
1/2 cups Italian Parsley, Chopped
1 teaspoon Herbes De Provence
2 Tablespoons Butter

1
Preheat oven to 400u00b0F.
2
Wash and peel all of the vegetables. The carrots and parsnips can be cut into approximately 3-inch sticks. The turnips and rutabaga need to be cut a little smaller as they are a harder vegetable; cutting them smaller will insure all of the vegetables cook within the same timeframe.
3
Thinly slice the onions and garlic.
4
On a sheet pan, toss the vegetables (carrots, parsnips, turnips, rutabaga, onions, and garlic) together with the olive oil, salt and pepper, parsley, and herbes de Provence. Spread into a single layer. Break the butter into pieces and dot over the vegetables.
5
Roast, uncovered, at 400u00b0F for 1 hour, stirring once after 30 minutes.
6
The roasting process completely changes and soften the flavors of the turnip and rutabaga, while the carrots and parsnips add sweetness. The onions caramelize and the garlic mellows out. Altogether, this is a wonderfully balanced dish. Even people who profess to hate turnips will be pleasantly surprised.
7
Serve with corned beef and cabbage, roast beef, lamb, roast chicken, or turkey. It just goes with everything!

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Carrots, 1 whole Parsnip (1 Large Or 2 Small), 1 whole Turnip (1 Large Or 2 Small), 1/2 whole Rutabaga (1/2 Large Or 1 Small), and more.

Yes, Garlicky Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlicky Roasted Root Vegetables

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