Roasted Root Vegetables

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Roasted Root Vegetables

1/3 Cup Olive Oil
2 Large Louisiana Yams
2 Large Sweet Onions, cut into 6 chunks
1 ½ Pounds Carrots, cut into 2-inch pieces ( or use baby carrots)
1 ½ Pounds Parsnips, peeled and cut into 2-inch chunks
8-10 Cloves Garlic
Kosher Salt, Cracked Pepper
1/3 Cup Chopped Parsley

Preheat oven 425 Degrees.

  1. In a bowl toss together olive oil, onion, Louisiana Yams, carrots, parsnips, garlic salt and pepper.
  2. Transfer to single layer on a sheet pan and oven roast for 30-35 minutes or until golden brown.
  3. Transfer vegetables to oven-to-table casserole, sprinkle with parsley and adjust seasoning, heat through and serve.