Roasted Root Vegetables
Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen
What goes in
- 4medium root vegetables (such as potatoes, rutabagas, turnips, parsnips, beets, o
- 2carrots
- 1medium onion
- ¼ cupvegetable oil
- 44.4 mlParmesan cheese
How to cook it
- Preheat your oven to 350 °F.
- Chop the root vegetables into large bite-sized chunks.
- Transfer the chopped vegetables to a medium bowl, drizzle with the vegetable oil, and toss well with the Parmesan cheese.
- Arrange the coated vegetables into a single, uniform layer on a baking sheet or roasting pan.
- Roast for roughly 1 hour, testing a few pieces to ensure they are fork-tender throughout.
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