RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca • >  Root Vegetables, Roasted



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



See also Article on Beets/Beetroot

Yield: 8 servings

4 red potatoes -- quartered
4 turnips -- quartered
2 parsnips -- sliced 1" thick
2 carrots -- sliced 1" thick
1 yam -- cut 1" thick
16 pearl onions -- peeled
4 beets -- quartered
8 garlic cloves -- peeled
1/2 cup olive oil
2 tablespoons basil, fresh
salt and pepper -- to taste

Preheat the oven to 450 degrees.

Wash and cut the above vegetables into suitable sized chunks--preferably, big enough to put into one's mouth without having to cut it any further.

Let the vegetables sit on a paper towel to drain them of any excess water. Pat each piece dry. This will ensure that each piece comes out crispy.

Put all the vegetables into a Ziploc bag with the oil, salt, pepper and rosemary. Zip it shut and make sure everything is coated completely.

Place the contents into a pan, and bake for one hour. No basting is necessary.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages