Evergreen CSA Farmer's Recipe Corner

Roasted Root Vegetables


Serves 6


4 - pounds winter vegetables, washed and peeled if necessary, and cut into ½ inch pieces: potatoes, carrots, winter squash (peeled), beet bulbs (peeled), parsnips, garlic, shallot, or onion, celery root (peeled)
2 tablespoons olive oil



Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.) 

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