Easy Roasted Root Vegetables

Name: Easy Roasted Root Vegetables
Total time: 1 h 30 min
Ingredients: 12 ounces rutabaga, peeled and cut into 3/4-inch pieces (about 3 cups); 8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups); 8 ounces peeled baby carrots (1 1/2 cups); 8 ounces fingerling potatoes, halved if large; 3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1 1/2 cups); 1 medium fennel bulb, cored and cut into thin wedges (about 1 cup); 2 shallots, peeled and cut into thin wedges (1 cup); 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon ground pepper

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There's nothing easier--or tastier!--than a pan of roasted root vegetables. Clean them, trim them, and season them with olive oil, salt, and pepper, and let them roast to perfection in the oven while you focus on the rest of your meal.

Diabetic Living Magazine

Source: Diabetic Living Magazine

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Easy Roasted Root Vegetables

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Easy Roasted Root Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Easy Roasted Root Vegetables