Roasted root vegetables
Roasted root vegetables
Ingredients/Components
- 1/2 stick butter - 4 Tbsp
- salt and pepper to taste - 1 item
- assorted winter vegetables carrots, turnips, white and sweet potatoes, rutabagas and pearl onions - 2 3
- chicken or vegetable stock, plus more as needed - 1/4 c
How to make roasted root vegetables:
Heat oven to 375°. Scrub vegetables and peel (as desired). Cut into 1 to 2 inch pieces (all of similar size). Place butter in roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, salt and pepper. Stir well to coat and return to oven. Cook vegetables for 1 to 1 1/2 hours, stirring occasionally, and adding more stock as needed to keep vegetables moist. Vegetables are done when tender and golden. Great for Thanksgiving and Christmas dinner.Recipe categories: Side dish, Main dish, One Dish meal.
Rating:
Related ingredients:
sugar, cream cheese, eggs, pkg, sour cream, salt, all-purpose flour, egg, well beaten, eggs, well beaten
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