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Super Easy Roasted Fall Root Vegetables

One of my favorite things about fall is comfort food. I know…most people think of mac & cheese or lasagna but I love roasted root veggies. Somehow roasting root vegetables gives them such a great flavor–add a little salt and pepper and your favorite seasonings and you’ve got a great side dish. Or if you’re like me, you’ve got a whole meal. 

As I mentioned a couple weeks ago, my garden is in transition, but I was able to harvest a few things this week and made my favorite fall dish.

INGREDIENTS FOR ROASTED FALL ROOT VEGGIES

Here are the parsnips (white), turnip (purple), beets and radishes that I picked this morning.

I added these–carrots, fingerling potatoes, rutabaga, sweet potato, onions and garlic.

Like I said, it doesn’t get any easier. Just peel everything, except the fingerling potatoes and cut into pieces that are about the same size.

Put in a Ziploc bag and drizzle with just enough olive oil to coat. 

Spread on a rimmed baking sheet and season with salt, pepper and Italian seasoning. (You can use your favorite flavors).

Roast at 400 degrees for about 20-40 minutes. It will depend on the size of your veggies and how fresh they are. They should all be fork-tender, but a little crispy on the outside.

Transfer to a large platter and dig in! This is a great side dish with beef, chicken or pork. But like I said, I could make this a dinner all by itself.

I’m excited to welcome new readers again this week. Here’s a big Laguna hello to my friends in Azerbaijan. Remember, read it first at Stu News.

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