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Roasted Roots

Roasted Roots
  • 2-3 Cups of root vegetables cut into 1 inch cubes
  • 2-4 Tablespoons of fresh rosemary or other herbs
  • Olive Oil
  • Salt and pepper

Preheat oven to 375º.

Combine the chopped vegetables into a large bowl and toss with a generous amount of olive oil.  Sprinkle with rosemary, other herbs, salt and pepper.  Spread the vegetables evenly on a large roasting pan. Don’t cover the pan. Roast in the preheated oven for 30 minutes and then check progress, turning the vegetables over in the pan, but maintaining even distribution.  The vegetables are likely to need another 20–30 minutes.  Check them again, making sure that all the different kinds of vegetables are done before you remove them from the oven

If you want to have crispy skins and soft interiors, choose a pan that is big enough so that the vegetables aren’t bunched up too closely together.

It can be 100% potatoes, or a mixture of winter squash, carrots, potatoes, rutabagas, beets, onions, and/or turnips. You may want to remove the skin of certain winter squash.