Roasted Root Vegetables
I first had roasted roots about 20 years ago at The Rio Grill in Carmel – Wow! Delicious, healthy and easy to experiment with using local, seasonal vegetables. Enjoy! – Carmelo Sigona
- 1 lg parsnip, peeled
- 1 lg rutabaga, peeled
- ½ Butternut squash, peeled
- 1 lg red onion
- 8-10 fingerling potatoes (I love Yukon Gold: rich & creamy!)
- 4 cloves garlic, sliced
- Fresh rosemary & thyme
- ¼ c. Sigona’s Fresh Press EVOO
- Salt & pepper
Cut veggies into 2” pieces so they cook evenly. Place on baking sheet and sprinkle with S&P, herbs, garlic and olive oil. Hand mix to coat all pieces evenly. Roast at 400˚for 25 mins or until veggies are tender and golden.
Tip: Don’t be intimidated by squash. To peel Butternut squash, simply cut off both ends so it stands up straight, then slice in half lengthwise. Use a potato peeler to remove the skin – it’s that easy!