6
  • 2lbroot vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
  • 2Tbspolive oil (or canola)
  • 2cloves garlic, minced (or ½ tsp. garlic powder)
  • Salt and pepper, to taste
  • Minced garlic and finely chopped rosemary (optional seasoning idea)
  • Minced garlic and oregano (optional seasoning idea)
  • Coconut oil (instead of olive), chopped pumpkin seeds, garlic and sea salt (optional seasoning idea)
  • Fresh rosemary and thyme with salt and pepper (optional seasoning idea)
  1. Preheat oven to 425 °F.
  2. Scrub veggies—you don’t need to peel them, just trim off any rough ends.
  3. Cut veggies into thin strips of uniform size.
  4. In a bowl combine oil and garlic (or other seasoning, see ideas below).
  5. Lay the veggie strips out in a single layer on baking sheets. Arrange vegetables roughly in groups, since their cooking times may vary slightly and you may want to remove some before others.
  6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
  7. Bake for ~45 minutes or until tender and crispy. Toss at least once with a spatula to ensure even roasting.
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