Roasted Root Vegetables
A combination of several recipes
Ingredients
- 3 1/2 cups coarsely chopped carrot
- 3 cups coarsely chopped parsnip
- 1 3/4 cups coarsely chopped peeled turnips
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- 1/2 teaspoon sea salt
- 2 medium red onions, each cut into 8 wedges
- 2 tablespoons chopped fresh parsley
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 450°
- Combine first 7 ingredients in a shallow roasting pan; toss well.
- Bake at 450° for 1 hour, stirring after 30 minutes.
- Add parsley, vinegar, and pepper, tossing to coat.
Yield
- 6 servings (serving size: about 1 cup)
From Colander to Classroom
An Educational Experience
ROOT VEGETABLES
Root vegetables are those that have an edible root as an extension of the vegetable which grows underground. They are rich in nutrients, low in fat and calories, inexpensive and usually available throughout the year. Many grow in the garden in our area late into the fall, and some over the winter.
Root vegetables have wildly varying characteristics. Radishes are pungent, carrots sweet, beets earthy. Others, like parsnips, turnips, and rutabagas, have more subtle flavors.
Root Vegetables can generally be stored longer than most other vegetables and the greens from some can also be used as salad greens.
Some common Root Vegetables include beets, carrots, celeriac, garlic, kohlrabi, onions, parsnips, potatoes, radishes, rutabagas, and turnips.
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