2 teaspoons Olive oil1 1/4 pounds Turnips 1 1/4 pounds Parsnips 1 1/4 pounds Carrots 1 1/4 pounds Sweet Potatoes 1 1/4 pounds Rutabagas Salt and pepper to taste
Preheat oven to 425 degrees F Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour olive oil and sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.