- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 rutabagas, trimmed and scrubbed
- 3 to 4 carrots, trimmed and scrubbed
- 2 ruby or golden beets, peeled
- 1 large leek, white and tender green part cut into 1/4-inch slices
- 2 to 3 tablespoons olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped fresh dill
Directions
Preheat oven to 425° F.
Cut all the vegetables into bite-sized pieces. Toss each kind of vegetable separately with a coating of olive oil, salt and pepper. Spread the veggies out in a single layer on sheet pans and roast for 15 to 20 minutes, or until all are fork tender and caramelized around the edges. Sprinkle with the dill.
Special notes:
You also may add parsnips, yams, potatoes, celery root or any other root vegetable that catches your eye!
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