Healthy Eating: Roasted root vegetables | CraigDailyPress.com
YOUR AD HERE »

Healthy Eating: Roasted root vegetables

• Various root vegetables

• Olive oil

• Fresh rosemary

• Salt

•Pepper

• Balsamic vinegar

• Parmesan cheese

Preheat the oven at 450 degrees. Cut the root vegetables into hearty chunks; you can use carrots, onions, Brussels sprouts, rutabagas, turnips, beets, any kind of squash, potatoes, mushrooms, garlic, etc. Drizzle olive oil over the vegetables and season with rosemary, salt and pepper. Toss the vegetables together to evenly coat them with the oil and seasonings. Roast in the oven for about 40 minutes, or until tender. When the vegetables are almost cooked through, drizzle a small amount of balsamic vinegar over the vegetables. Let them roast for another 5 minutes, and serve with grated Parmesan.

Tips: You can serve the vegetables over cheesy polenta or in a salad. Another option is using leftovers as pizza toppings with ricotta and mozzarella.


Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User