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Roasted Root Vegetables
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Roasted Root Vegetables

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Roasted Root Vegetables

assorted root vegetables such as turnips, parsnips, rutabagas, carrots
olive oil
rosemary
kosher salt and coarse ground pepper to taste


Preheat oven to 425°.

Peel all vegetables, and dice the same size. Line a sheet tray with aluminum foil, and place all diced vegetables on the pan.

Pinch off rosemary leaves; no need to chop. Toss the leaves with the vegetables.

Pour olive oil over veggies to coat, and sprinkle them with salt and pepper.

Place in the oven, and roast until they are brown around edges and fork tender.

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