Roasted Root Vegetables and Leeks

Roasted Root Vegetables and Leeks

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  • 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


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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