Roasted Root Veggies

The Fall garden is loaded full of nutritious roots that are easy to incorporate into your family meals. Recipe by: @claire.aucella 

Ingredients:

• 10-20 baby turnips, halved
• 4-6 Yukon Gold potatoes, cubed
• 10-20 radishes, halved
• 6-10 baby beets, halved
• 2 tbsp of olive oil
• 1 tsp salt

Method:

• Remove root veggies from any stems or leaves, and wash very thoroughly under cold water to remove any remaining dirt or sand. Drain thoroughly in a colander.
• Slice the radishes, baby turnips, and baby beets in half. If working with larger root vegetables, cut into large, bite-sized dice of similar size.
• Cut the potatoes into large, bite sized dice of similar size.
• Arrange the chopped veggies and potatoes into a single layer on a baking tray. Drizzle the entire tray of veggies with olive oil, sprinkle with salt.
• Bake at 375F until veggies and potatoes are fully tender and beginning to brown, approximately 45-60 minutes.
• Once fully cooked through, remove from the oven and serve.