Roasted Root Vegetables – Parsnips, Beets, Carrots, Potatoes & More


After our winter garden harvest, we have a lot of root vegetables to eat! One easy, delicious weeknight dinner is roasted root vegetables over red lentils.

Carrots, Parsnips, Beets & More, Getting Ready to be Roasted
Carrots, Parsnips, Beets & More, Getting Ready to be Roasted


Preheat the oven to 425. Chop up seasonal root vegetables, all the same size, about one-inch cubes. We used parsnips, carrots, beets, an apple, 2 onions, and 5 cloves of garlic. Toss the vegetables with olive oil, salt and pepper, and 2 tablespoons fresh chopped rosemary. Spread on a cookie sheet and roast in the oven for about 20 minutes. Then use a spatula and flip everything. Roast another 20 minutes or so until everything’s golden. For the last ten minutes or so, turn the oven up to 450.

Meanwhile, heat up 2 cups of turkey broth in a medium sauce pan. Once it reaches a boil, add a cup of lentils and turn down to a simmer. Cook for about 20 minutes. If all the liquid is cooked out but the lentils are still hard-ish, add a bit more liquid. The lentils are ready when they’re softened to your taste.

Roasted Root Vegetables With Red Lentils
Roasted Root Vegetables With Red Lentils

Ingredients

  • 2 beets (diced into 1 inch cubes)
  • 2 carrots (diced into 1 inch cubes)
  • 2 onions (diced into 1 inch cubes)
  • 2 parsnips
  • 1 apple
  • 5 cloves garlic
  • 2 tablespoons fresh chopped rosemary
  • olive oil
  • salt and pepper
  • 1 cup red lentils
  • 2 cups broth (or water)
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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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