Recipe of the Week

Roasted root vegetables

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Roasted root vegetables.

(serves about six)



  • 1 red beet
  • 1 golden beet
  • 1 rutabaga
  • 2 medium parsnips
  • Olive oil, 2-3 oz.
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 teaspoon chopped rosemary


Cooking Instructions

  • Preheat oven to 375 degrees.
  • Keeping each vegetable separate, peel and cut beets, rutabaga, and parsnips into ½-inch dice.
  • Toss each root vegetable in a large mixing bowl, coat with a  bit of the olive oil, season with salt and pepper and put on a separate sheet tray.
  • Roast each until the middle is just cooked (al dente), then let cool.
  • Combine all root vegetables then toss with chopped rosemary.
  • Serve at room temperature or gently reheat before serving.