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Roasted Root Vegetables

January 18, 2009

Roasted Root Vegetables

This is a nice side dish to serve with beef, pork, or even chicken. It has nice earthy and healthy quality to it. Feel free to substitute any of the items in here with what might be in season at your local grocery. Most fresh beets are sold in bunches with their stems and leaves attached. The greens actually make another great side dish – I hope to put together a recipe for those soon.

3 large beets
4 medium parsnips
1 large yellow onion
1 head of garlic
1 large turnip or 2 medium
1 dozen cherry tomatoes
1/2 dozen mini sweet peppers whole or
1 red bell pepper quartered
1 handful of fresh chopped thyme
1 handful of fresh chopped rosemary
A few glugs if olive oil
A few dashes of balsamic vinegar
Salt and pepper

Preheat your oven to 425 degrees. Quarter your beets, turnips, and onion. Quarter, lengthwise, your parsnips. Break up and peel your cloves of garlic. Add the these ingredients along with the tomatoes, peppers to a mixing bowl. Add olive oil and balsamic vinegar, mix to evenly coat the ingredients. Now spread them all out on a baking sheet, sprinkle thyme, rosemary, salt and pepper. Bake in oven, covered with foil, for about 30 minutes. Then remove foil, give the veggies a shake or a turn and cook uncovered for another 20 to 30 minutes until nice and colored. Serves about 4 as a side dish.

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