How many servings does this recipe make?

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

What ingredients do I need for Roasted Root Vegetables?

You need 8 ingredients. The key ingredients include: 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips, 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges, 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips, 20 large garlic cloves, peeled, and more.

Is Roasted Root Vegetables suitable as general?

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

How do I store leftover Roasted Root Vegetables?

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

Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges; 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips; 20 large garlic cloves, peeled; 1 tablespoon dried sage leaves; 6 tablespoons olive oil; 2 bunches green onions, cut into 1-inch pieces; 1/3 cup (about) vegetable stock or canned vegetable broth

Roasted Root Vegetables – a delicious recipe with red-skinned, fennel bulbs, celery root, garlic, sage, olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges
1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
20 large garlic cloves, peeled
1 tablespoon dried sage leaves
6 tablespoons olive oil
2 bunches green onions, cut into 1-inch pieces
1/3 cup (about) vegetable stock or canned vegetable broth

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1012 kcal
Category
General

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