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Roasted Roots
Recipe type: Side Dish
Serves: 5-6

  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.