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Roasted Root Vegetables

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Roasted Root Vegetables

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Roasted Root Vegetables

Submitted by Corporate Chef Andy Stewart
Servings6

Ingredients

  • 1 pound carrots, peeled and cut into 1/8 inch slices 
  • 1/2 pound parsnip, peeled and cut into 1/8 inch slices
  • 1/2 pound golden beets, peeled and sliced
  • 2 large potatoes, peeled and cut into large dice
  • 1/2 pound Brussel sprouts, halved and cored and dark outer leaves removed
  • 1 large sweet onion, peeled and sliced thick
  • 1 large leek, white part only, sliced
  • 1 medium-size rutabaga, peeled and large dice
  • 3-5 tablespoons Fustini's Robust SELECT olive oil
  • 3-5 tablespoons butter, melted
  • Kosher salt
  • freshly ground black pepper

Directions

Step 1. 

Preheat the oven to 450 degrees.  Place all vegetables on a parchment-lined sheet tray and drizzle with olive oil and melted butter.  Season liberally with salt and pepper and place into the oven.  Roast until vegetables are blistered and softened - 10 minutes.  Remove from the oven, spoon onto the service plate and drizzle with more Fustini's Single Varietal olive oil and more salt as needed.


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