These roasted root vegetables recipe are tossed with some lemon herb butter are the perfect side dish to make during the fall a
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
2cupsbrussel sprouts, sliced in half
3peeled parsnips, cut into 1” cubes
1peeled celeriac root, cut into 1” cubes
2bunches peeled baby carrots, cut into 1” slices
2poundsbaby potatoes, cut in half
1peeled and julienne red onion
3tablespoonsolive oil
¼cuplemon-herb butter
sea salt and cracked pepper to taste
Instructions
Preheat the oven to 450°.
Add the vegetables to a large bowl and toss with olive oil, salt, and pepper until coated.
Spread the veggies on 2 sheet trays lined with parchment paper, make sure not to stack them, and bake at 450° for 25 to 28 minutes or until roasted and cooked. They should still have some crispiness to them.
Toss the roasted vegetables in the lemon herb butter and serve with an optional garnish of chopped fresh chives and parsley.
Notes
Make-Ahead: These are meant to be eaten right away.How to Store: They will last covered in plastic in the refrigerator for up to 4 days. They will also freeze, covered for up to 2 months. Thaw them before reheating.How to Reheat: Add the vegetables to a pan and cover with foil. Place in the oven at 350° for 8-10 minutes or until hot. You can also heat them in the microwave.Yes, I know Brussels sprouts are not technically a root vegetable, but their earthy flavors make them an excellent addition to this recipe.Here’s a list of some additional root vegetables you could use: butternut squash, spaghetti squash, kabocha, sweet potatoes, potatoes, celery, celeriac root, carrots, parsnips, turnips, beets, kohlrabi, rutabaga