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from Kristi's cookbook

Roasted Root Veggies



  • Half acorn squash
  • 2 carrots
  • 2 parsnips
  • 12 oz (375 g) each red and golden beets (about 3 each), trimmed
  • 8 shallots or small onions
  • 3 sprigs fresh rosemary (or 1 tsp/5 mL dried)
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1/2 tsp (2 mL) each salt and pepper
  • Preparation:
    1. Cut squash into 4 wedges; cut each lengthwise into thirds. Place in large bowl.
    2. Peel carrots, parsnips and beets. Cut carrots and parsnips into 1-inch (2.5 cm) pieces; cut beets into wedges. Add vegetables to bowl. Halve shallots; add to bowl. Add rosemary, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
    3. Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.

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    modified: 2011.09.21 | created: 2011.09.21

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