{Nourish} Everyday Roasted Root Vegetables

Roasted Seasonal Vegetables @KatieCavutoRD

Roasting root vegetables and winter squash is a celebration of fall flavors and one of my favorite uses for herb oil. This simple recipe is great for any night of the week or a holiday side.  The addition of pumpkin seeds adds crunch, nutrients and some extra fall flare.

 

Roasted Root Vegetables with Pumpkin Seeds

  • 1/2 pound red or white potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 1/2 pound sweet potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 1/2 pound rutabagas, peeled, cut into 1-inch pieces
  • 1/2 pound carrots, peeled, cut into 1-inch pieces
  • 1/2 pound parsnips, peeled, cut into 1-inch pieces
  • 1/2 pound turnips, peeled, cut into 1-inch pieces
  • 1/2 pound butternut squash, peeled, cut into 1-inch pieces
  • 3 tablespoons herb oil (see below)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup pumpkin seeds

Preheat oven to 400.  Combine all ingredients except pumpkin seeds in very large bowl; toss to coat.  Arrange vegetables in a single layer on 1-2 baking dishes/sheets.  Roast 45  minutes to an hour until tender and starting to brown, stirring occasionally,  Remove from oven and add pumpkin seeds.  Roast 5 minutes longer.  Serve

Herb Oil
  • 2 cups fresh  herbs (rosemary, thyme, oregano, parsley, scallions, chives)
  • 1 1/2 cups oil
  • 1 small shallot

Combine all ingredient in a food processor or blender.  Freeze left-over in an ice cube tray for later use.

 

Katie Cavuto MS, RD, Chef

Photo: Yoni nimrod

One thought on “{Nourish} Everyday Roasted Root Vegetables

  1. That last tidbit about freezing the leftover herb oil in an icecube tray is GENIUS. I have been dying to figure out how to save oil like this after making a meal. So much has gone to waste but not anymore. Thank you for the tip!

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