Broth Roasted Autumn Roots Recipe

Vibrant roasted beets potatoes parsnips turnips rutabaga glisten broth-infused caramelized autumn perfection filling kitchen cozy warmth. Nordic Ware sheet pan 425°F tenderizes roots golden American side steals show. Harvest rainbow ready 45 minutes, healthy comfort holiday plates glow.

Broth Roasted Autumn Roots Recipe

Beets potatoes parsnips turnips rutabaga roasted broth tender.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 170

Ingredients Equipment Method

Ingredients

  

• 1 lb beets 1-inch chunks
• 1 lb potatoes 1-inch chunks
• ¾ lb parsnips 1-inch chunks
• ½ lb turnips 1-inch chunks
• ½ lb rutabaga 1-inch chunks
• 3 tbsp olive oil
• ¼ cup vegetable broth
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet (Oven)
• Tongs
• Measuring spoons

Method

 

1. Peel beets potatoes parsnips turnips rutabaga chef's knife cutting board. 1-inch chunks uniform. Mixing bowl dump.
2. Drizzle 3 tbsp olive oil ¼ cup broth bowl. Sprinkle 1 tsp salt ½ tsp pepper. Hands toss coat moist 30 seconds.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs rutabaga center. Roast 20 minutes shake mitts. 20 minutes golden.
4. Mitts pull sheet. Toss tongs even. Plate hot autumn colors.