ROASTED ROOT VEGGIES
Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze.
Serves 8-12
Preheat oven to 400 degrees
3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes
2 lbs. fresh whole beets, peeled and cut into 1 inch cubes
1 lb. fresh parsnip, peeled and cut into 1 inch cubes
1 lb. fresh baby carrots
2 t. salt
1 T. dry mustard
1-1/2 t. poultry seasoning
1 t. paprika
2 t. garlic powder
2 t. onion powder
1 t. turmeric
1/4 c. extra virgin olive oil
1/4 c.brown sugar
Place all ingredients in extra-large bowl or pot. Toss well to coat evenly.
Transfer to 2, 1/2 size baker’s baking sheets – evenly without overlapping.
Place both baking sheets in preheated 400 degree oven on 2 racks, and bake 30 minutes.
Reverse baking sheets in oven – top to bottom, and bottom to top – then bake 30 minutes longer or till tender as you like.
Notes: Serve alone or with a coleslaw or green salad accompaniment. Also goes well with a side of pesto.
If you don’t have two baking sheets, then cut recipe in half.
