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Roasted Root Veggie Bowl
Course
dinner
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
4
Ingredients
3
whole
turnips
skinned and chopped
3
whole
carrots
skinned and chopped
3
whole
parsnips
skinned and chopped
1
whole
fennel bulb
sliced
1
whole
Bermuda (red) onion
sliced
5
tbsps
olive oil
3
tbsps
white wine vinegar
1
tbsp
fleur de sel (salt)
1
tbsp
cracked black pepper
4-5
fresh
sprigs of rosemary
Instructions
Preheat oven to 375 degrees.
Line a baking sheet with tin foil.
Remove skins from turnips, parsnips, and carrots. Chop into small cubes.
Slice Bermuda (red) onions while trying to keep the slice intact. Also, slice fennel bulb.
Put all vegetables in a mixed assortment along with rosemary sprigs on the lined baking sheet.
Drizzle generously with olive oil and vinegar. Season with salt and pepper.
Roast vegetables for 45-50 minutes until golden brown, but still "al dente". Enjoy!