Roasted Root Vegetables

  • 4 carrots, not peeled and cut into 3/4-inch pieces
  • 3 beets, greens removed and beet roots peeled and cut into 1-inch cubes
  • 2-3 rutabegas, scrubbed and cut into 1-inch cubes
  • 4-6 red potatoes, scrubbed and cut into 1-inch cubes
  • ½ small butternut squash, peeled and cut into 1-inch cubes
  • 1 onion, peeled and cut into eighths
  • 1 head garlic, cloves separated and peeled
  • 3 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 2 tsp. salt
  • 1 tbsp. chopped fresh rosemary, sage or oregano

  1. Heat the oven to 450 degrees.
  2. In a large bowl, toss carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with olive oil, vinegar, salt and herbs.
  3. Spread the vegetables out in a baking pan or pan just large enough to hold them in one layer.
  4. Roast in the hot oven, shaking the pan once or twice, about 50 minutes.
  5. Serve hot or at room temperature.
  6. Makes 8 servings.
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