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Beets potatoes parsnips turnips rutabaga roasted broth tender.

Broth Roasted Autumn Roots Recipe

Beets potatoes parsnips turnips rutabaga roasted broth tender.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.