Root vegetables are a favourite here in the FRESH kitchen. We love them best simply roasted in the oven—high heat and a heavy baking sheet are the only tools you’ll need. This dish is an excellent weeknight side—feel free to use whatever vegetables you have on hand!
Roasted Root Vegetables
Vegetable oil spray
1 lb (450 g) of each carrots, parsnip and celery root, peeled and cut into 1 in (2.5 cm) pieces
1 lb (450 g) shallots, peeled and halved
1 small whole butternut squash, peeled, seeded and cut into 1 in (2.5 cm) pieces
2 tbsp (30 mL) chopped fresh rosemary
1/2 cup (125 mL) Primo Extra Virgin Olive Oil
10 cloves garlic, peeled, whole
salt and pepper, to taste
Position rack in the bottom third of the oven and preheat oven to 375°F (190°C). Spray heavy baking sheet with vegetable oil spray. Combine all ingredients in a large bowl and toss to coat. Season generously with salt and pepper. Roast for 30 minutes, stirring occasionally. Continue to roast until all vegetables are soft and slightly brown in colour. Transfer vegetables into a large bowl and serve.