Roasted Root Vegetables
2015-01-26 11:03:22
Healthy and delicious – you can’t go wrong here with this Roasted Root Vegetable dish! The combination of Brussels sprouts, colorful carrots, fingerling potatoes, red onion and turnips with Italian herbs if perfection, serve it as a side dish for your holiday menu. This tasty Roasted Root Vegetable dish is sure to be a crowd pleaser. The combination of vegetables will go well with any meal including your roast turkey, roast beef or ham.
Happy Holidays,
Cecelia
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Ingredients
- 2 cups fingerling potatoes, chopped (variety of colors if available)
- 2 cups turnips, chopped
- 2 cups Brussels sprouts (cut in half)
- 2 cups chopped carrots (variety of colors if available)
- 1 red onion, chopped in large chunks
- 4 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- Sea Salt and freshly ground black pepper to taste
Instructions
- Mix vegetables in a large bowl with olive oil, herbs, salt and pepper. Pour onto an extra large cookie sheet and bake at 375 degrees on upper oven rack for about 25 – 30 minutes, making sure to mix every 5 minutes so all side cook evenly. Test potatoes with a sharp knife to make sure they are tender. Once vegetable are fully cooked transfer to serving dish and serve immediately.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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