Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Roasted Root Vegetables

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Roasted Root Vegetables' — What's Cooking? USDA Mixing Bowl, US Department of Agriculture, Food and Nutrition Service (public domain, federal), also carried in USDA MyPlate Kitchen. No changes; naturally gluten-free. A mixed-root roast, distinct from the pool's single-vegetable roasts.

A mix of root vegetables — potatoes, rutabagas, turnips, parsnips, beets, or sweet potatoes — plus carrots and onion are tossed with oil and Parmesan and roasted in a single layer until tender.

Category: SidesServes: 4Time: 75 minComplexity: 1/5

Why this complexity: naturally gluten-free; simple one-pan roast.

Ingredients

  • 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, and sweet potatoes)
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1/4 cup vegetable oil
  • 3 tablespoons Parmesan cheese

Method

  1. Preheat the oven to 350°F.
  2. Wash all the vegetables and cut into large chunks; the skin can stay on the potatoes.
  3. Place the vegetables in a medium bowl and pour the oil over the top.
  4. Add the Parmesan cheese and mix well.
  5. Spread the vegetables in an even layer on a foil-lined baking sheet.
  6. Cook for 1 hour, or until tender, checking a few vegetables to make sure they are done.

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