Recipe of the Week: Oven-Roasted Root Vegetables

Recipe of the Week: Oven-Roasted Root Vegetables


Roasting vegetables brings out their sweetness by caramelizing their natural sugars. You can find most of the ingredients right here at the Market!


INGREDIENTS
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper


INSTRUCTIONS

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Recipe and photo courtesy of Hudson Valley Regional Farmers Market

Open Every Sunday
10am-2pm
(Closed on select holidays)

15 Mount Ebo Road, South
Brewster, New York 10509


Brewster's Year-Round Farmers Market
OPEN RAIN OR SHINE
Under the Tent or in the Lobby in Inclement Weather

www.hudsonvalleyfarmersmarket.org

Support your local farmers market

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Submitted by Yorktown, NY

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