Roasted Root Vegetables

1 review, 5 star(s). 100% would make again

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1/2 lb Beets; boiled, skin, Removed; and cut rough 1"
1/2 lb Rutabaga; peeled, and cut rough 1" chunks
1/2 bn Fresh oregano; leaves only
3/4 ts Salt
1/2 lb Parsnips; peeled, and cut rough 1" chunks
1 Onion; coarsely chopped
1/2 ts Freshly-ground black pepper
2 cloves Garlic; finely
1/2 lb Celery root; peeled, and cut rough 1" chunks
1/2 lb Butternut; or other firm cut rough 1" chunks

Original recipe makes 6



Preheat the oven to 450 degrees. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 02-26-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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This simple to make autumn dish is full of flavor.
pgriffiy 3y ago

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