Pan Roasted Turnips, Carrots, Parnsips and Rutabagas

 

 

 

 

Root vegetables are a rich source of fiber, vitamin A, C, magnesium, calcium and phosphorous.  

 

 

Print Recipe
Pan Roasted Turnips, Carrots, Parnsips and Rutabagas
An easy side dish with root vegetables.
Prep Time 30 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
  • 2 carrots peeled and diced
  • 1 turnip peeled and diced
  • 2 parsnips peeled and diced
  • 1 rutabaga peeled and diced
  • 1/4 cup olive oil extra virgin
  • 1/2 teaspoon dried turmeric
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon dried parsley 3/4 fresh parsley
  • 1/2 teaspoon dried thyme
Prep Time 30 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
  • 2 carrots peeled and diced
  • 1 turnip peeled and diced
  • 2 parsnips peeled and diced
  • 1 rutabaga peeled and diced
  • 1/4 cup olive oil extra virgin
  • 1/2 teaspoon dried turmeric
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon dried parsley 3/4 fresh parsley
  • 1/2 teaspoon dried thyme
Instructions
  1. Heat oven to 400 degrees
  2. Wash and peel vegetables.
  3. Cut vegetables into bite sized pieces and place in a bowl. Add oil, and spices. Mix together well.
  4. Cover baking pan with foil and place in the oven for 3-4 minutes to preheat pan. Carefully remove from the oven.
  5. Spread vegetables onto the oil lined pan in a single layer.
  6. 6. Bake for 25-30 minutes until vegetables are tender.
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply