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Dining Commons' Roasted Root Vegetables

Description

Roasted Root Vegetables was among the dishes served on November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."

Ingredients

4  
carrots,peeled and cut into 4-inch pieces
4  
parsnips, peeled and cut into 4-inch pieces
4 small
golden beets, peeled and cut into quarters
4 medium
red potatoes, halved
6 clove
garlic, minced
2 tbsp
chopped rosemary

Instructions

Toss the vegetables in the olive oil, garlic and rosemary arrange on a sheet pan and roast in a 350 degree oven until they are tender.

Rating: 
Average: 5 (2 votes)
Roasted Root Vegetables
Yield
Servings
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes