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The Cook Book

Roasted Vegetables

Roasted Roots make a perfect side

Total time
40 mins

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 2 sweet potato(es), large
  • 3 rutabagas , small
  • 3 parsnip(s) can use carrots as well
  • olive oil just to drizzle
  • sea salt
  • black pepper freshly ground
  • herbes de Provence or use basil and thyme
  • Preheat oven to Roast at 375. Peel all the vegetables and cut into cubes (1-2 inches thick). Place on extra large cookie sheet. Drizzle with very little olive oil, just enough to coat the vegetables, but you shouldn’t see any extra oil in the bottom of the pan. Sprinkle with salt, pepper and herbes de provence and toss. Spread vegetables out so they are not touching and take up the entire pan. Roast for 25 to 30 minutes, tossing half way through. Vegetables should be slightly crispy outside and soft inside.

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