Autumn Roasted Root Veggies
In the fall, the finest root vegetables hit the market, and the oven is your best ally for preparing them. Roasting these veggies imparts a distinct flavor and texture, preserving their nutritional value, including essential vitamins, minerals, and fiber. Plus, the delightful aroma filling your home as they near perfection is your cue that it's time to savor them!
Preheat the oven to 350 F.
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, and salt and pepper. Toss together to coat root veggies well.
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
6 servings
Ingredients
Directions
Preheat the oven to 350 F.
Clean all vegetables and chop everything into 1-2 inch cubes. For smaller items, you can cut them into halves.
Place all veggies in a large bowl and add olive oil, orange juice, zest, turmeric, ginger, garlic, coriander, and salt and pepper. Toss together to coat root veggies well.
Use two baking sheets and line with parchment paper. Spread the vegetables in a single layer and roast for 35 Minutes, flipping the veggies over about half way through or 20 Minutes into the roasting process.
Place veggies in a large serving dish and top with the parsley flakes. If you choose to add honey or maple syrup, you can drizzle over the top and serve immediately.
