Roasted Root Vegetables

Roasted Root Vegetables Ingredients

-- Marinade --	1 large Acorn squash
1/4 cup Olive oil	1 large Sweet potato - washed & trimmed
4 cloves garlic peeled	1 large Rutabaga - peeled
2 tablespoons Rosemary - chopped	1 large Celery root - Peeled
1 tablespoon Thyme - chopped	2 large Shallots
1/4 teaspoon Kosher salt	6 medium Carrots - peeled
1/2 teaspoon Black pepper -coarse ground	1/2 teaspoon Kosher salt
-- Vegetables --	1/2 teaspoon Black pepper

Instructions for Roasted Root Vegetables

Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped.

Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan.

Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt & pepper to taste. Coarse salt & fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven.

During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn.

Each (app 1 cup) serving contains an estimated:
Cals: 198, FatCals: 64, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 261mg, K: 760mg
TotCarbs: 29g, Fiber: 6g, Sugars: 0g
NetCarbs: 23g, Protein: 3g

Main Ingredient: VegetablesCuisine: American

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