Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 2 carrots (peeled, cut into 1/2" chunks); 1 celeriac (peeled, cut into 1/2" chunks); 2 beets (peeled, cut into 1/2" chunks); 1 sweet potato (peeled, cut into 1/2" chunks); 1/2 butternut squash (peeled, cut into 1/2" chunks); 1 onion (peeled, sliced); 4 fresh thyme sprigs; 4 fresh sage leaves; 1/3 cup extra virgin olive oil; sea salt (to taste); black pepper (to taste); maple syrup (to taste)

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 6

Cost: $8.00 /serving

Author : Jeanette

Instructions

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Step 1

Preheat oven to 425 degrees.

Step 2

Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.

Step 3

Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.

Step 4

Spread vegetables on a parchment paper lined baking sheet in a single layer.

Step 5

Bake 30-40 minutes until tender.

Step 6

Drizzle with maple syrup, to taste.

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