Roasted Root Vegetables

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Just when you think I couldn’t possibly roast any more vegetables around here, I show up with another recipe. Trust me, I’m just getting started. This recipe combines all of the fall farmer’s market favorites and even though the markets are soon to be dormant for the winter, you’ll find these vegetables in your local supermarket for several more months.

What you’ll need:
5 redskin potatoes, cubed
3 carrots, peeled and sliced
2 turnips, peeled and cubed
2 cups butternut squash, peeled and cubed
1/2 onion, chopped
1 kung pao pepper, chopped
Olive oil
Sea salt

Directions:
Preheat the oven to 400.

First, caramelize the onion and pepper in olive oil in a small saucepan.

While the onions and pepper are caramelizing, fill a large cookie sheet with the potatoes, carrots, turnips, and squash. Drizzle a generous amount of olive oil over the vegetables and add a bit of sea salt to taste.

Bake in the oven for about 40 minutes, turning the vegetables halfway through. When the vegetables are almost finished, stir in the onions and pepper and cook for five more minutes before serving.

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