Roasted Root Vegetables Recipe

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 potatoes, cut into large chunks; 2 carrots, cut thick; 2 parsnips, cut thick; 2 beets, cut into chunks; 1 large onion, cut into wedges; 1 (4 ounce) package mushrooms, cut into large pieces; 1 (12 ounce) can sauerkraut (2 if you like it soupy); 1 teaspoon fennel seed; 1 teaspoon caraway seed; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons oil

Servings: persons

2 potatoes, cut into large chunks
2 carrots, cut thick
2 parsnips, cut thick
2 beets, cut into chunks
1 large onion, cut into wedges
1 (4 ounce) package mushrooms, cut into large pieces
1 (12 ounce) can sauerkraut (2 if you like it soupy)
1 teaspoon fennel seed
1 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil

1
Preheat oven to 400.
2
Cut the beets to the desired size and microwave a few minutes to soften slightly.
3
Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
4
Add the beets.
5
Add any sausage.
6
Toss to coat with oil.
7
Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
8
Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.

No nutrition data on file — estimate from the ingredient list.

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: 2 potatoes, cut into large chunks, 2 carrots, cut thick, 2 parsnips, cut thick, 2 beets, cut into chunks, and more.

Yes, 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.

Roasted Root Vegetables

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