Recipe: Simple Roasted Root Vegetables (+ Brussels Sprouts)

I’ve had some turnips in the fridge since…well, Christmas.  I squeezed them a couple of days ago and they were still firm, so I decided that we should do some simple roasted Root Vegetables for easy meals.

First, I know Brussels Sprouts aren’t root vegetables, but it needed something green.

Ingredients:

  • 4 turnips
  • 5 carrots
  • 5 red potatoes
  • 2 onions
  • 2 bags of frozen brussels sprouts

Instructions:

  • A couple of hours before cooking, thaw the brussels sprouts in a colander in the sink.  The colander will allow excess moisture from freezing to drain.
  • When ready to cook, preheat the oven to 425*
  • Cut vegetables into medium-sized chunks (probably around the size of your thumb).  Leave the onion chunks together (rather than separating the layers)
  • spray a baking sheet (you may need two or three depending on the size)
  • lightly salt the veggies and spread out onto one layer on the baking sheet.
  • Bake for about 45 minutes or until the vegetables are tender but have some dark “roasted” spots.
  • Serve warm with whatever seasonings you’d like!

The first time I had them this week, I added ketchup.  For lunch today, I added a little garlic powder, onion powder, basil and oregano, salt and pepper, and some parmesan cheese.  Yum!

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