Root Roast

Root Roast

Who doesn’t like to switch their vegetables up? I know I do! It gets pretty old to eat the same thing…like just eating carrots, or just eating cherry tomatoes, or just eating kale. You’ve got to give your body a bit of everything, you know? Different ingredients provide different minerals and vitamins, so it’s always a great idea to eat new stuff. This weekend, I decided that my family really needed to get “rooted”. Not literally or figuratively, just nutritionally.

I went to the grocery store and got three different types of roots: sweet potatoes, parsnips and rutabagas. My husband is a picky eater and tends to like conventional stuff…you know, “normal” foods. He is a bit conservative when it comes to food and trying new things. My job is to dress things up a bit! Not only make them look delicious, but also give them the right texture and the right flavor. I am all about that and I love it! It’s always such a fun challenge. Try my Root Roast. It’ll provide all of the above…good nutrition, good presentation, good texture and definitely good taste!

Root Roast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 2 sweet potatoes, cubed
  • 1 parsnip, cubed
  • 1 rutabaga, thinly sliced
  • 4 tbsp olive oil
  • 5 branches of fresh rosemary
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Instructions
  1. Preheat oven to 450 F.
  2. Place sweet potatoes, parsnip and rutabaga in a large baking sheet. Make sure they don't overlap, so they have space to bake nicely.
  3. Drizzle olive oil on roots and use your hands to coat evenly. Sprinkle sea salt and pepper.
  4. Scatter rosemary around the baking pan and bake for 25 minutes.
  5. Use a spatula to move the roots around, and bake for another 25 minutes.
  6. Remove from oven and let them cool a bit before serving.
Notes
Tools You’ll Need:
- Large baking sheet
- Aluminum foil
- Spatula
- Cutting board
- Sharp knife
- Paper towels
Nutrition Information
Serving size: 1 serving -- Calories: 123 Fat: 7 g. Carbohydrates: 15 g. Protein: 2 g.

Root Roast

Root Roast

Root RoastRoot Roast

6 thoughts on “Root Roast”

  1. This is my first time cooking with parsnip or rutabaga. Did you peel the parsnip or rutabaga? It doesnt look like you did from looking at the pictures. The recipe looks so yummy. I can’t wait to make it tonight.

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