Healthy Recipes: Roasted Root Vegetables
Your family and guests will love the flavor, and they will have fun identifying the vegetables.
2 pounds celery root or celeriac
1 pound rutabaga
1 pound baby carrots
1 tablespoon olive oil
1 large red onion, cut into 1-inch pieces
1 teaspoon ground sage
1 teaspoon salt
Preheat oven to 400 degrees. Peel the celery root. Cut into 1/2-inch-by-2-inch strips. Peel the rutabaga. Cut into 1/2-inch-by-2-inch strips. Combine the celery root, rutabaga, carrots and olive oil in a bowl, tossing to coat. Spoon the vegetable mixture into a shallow baking dish.
Roast for 25 minutes. Stir in the red onion, sage and salt. Roast for 20 to 30 minutes longer or until the vegetables are tender and golden brown, stirring occasionally. Serves 8.
Adapted from “Simply Colorado Too!” Colorado Dietetic Association.
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