Rainbow Roasted Root Vegetables

Rainbow Roasted Root Vegetables recipe pictures

When Kelly mentioned wanting to make a recipe with parsnips and turnips I admit I was apprehensive. To be honest, I’d never had a parsnip or a turnip in my life. I think that parsnips and turnips are a lot like brussel sprouts. Not in taste but in stereotype. People assume they don’t like them without even trying. Myself included. One sure way to make me love a vegetable is to roast it. Roasted vegetables are my favorite. Add some garlic and its nearly always a homerun.

I was shocked at how much I liked these root vegetables. Especially the parsnips. They were amazing. They reminded me of sweet potatoes. They were a little sweet. Out of all of the vegetables in this dish the parsnips were my favorite. Even over potatoes. That is saying a lot because I LOVE potatoes. We used purple and red potatoes just for some added color but you could throw in anything you have in your veggie bin. We added a little dill for freshness and that is it. These seriously tasted like candy. Even the beets were good, and that is really saying a lot!

Rainbow Roasted Root Vegetables recipe pictures

Here is what you’ll need + a carrot or two

Rainbow Roasted Root Vegetables recipe pictures

Chop up the vegetables into a similar size

Rainbow Roasted Root Vegetables recipe pictures

Mix together the garlic, dill, and olive oil

Rainbow Roasted Root Vegetables recipe pictures

Coat the vegetables with the oil and roast

Rainbow Roasted Root Vegetables recipe pictures

Makes a great side dish or even a main dish for real veggie lovers!

Rainbow Roasted Root Vegetables recipe pictures
Rainbow Roasted Root Vegetables
Rainbow Roasted Root Vegetables recipe pictures
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Ingredients
  1. 1-2 beets, peeled
  2. 1-2 carrots, peeled
  3. 1 lb baby red or purple potatoes
  4. 1 turnip, peeled
  5. 2 parsnips, peeled
  6. 1 bunch of dill, fresh
  7. 2 cloves of garlic,minced
  8. 2 tablespoons olive oil
  9. salt
  10. pepper
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Cut all the vegetables into similarly sized pieces.
  3. Combine the olive oil a couple handfuls of dill and the minced garlic.
  4. Coat the vegetables in the oil mixture.
  5. Bake for 35 minutes or until the vegetables begin to brown and you can pierce them with a fork.
  6. Sprinkle lightly with salt and pepper.
Notes
  1. Note: Can be served as a main dish or as a side.
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