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Seasonal Root Vegetables


  • 8 oz chunked carrot
  • 8 oz chunked red potato
  • 4 oz chunked turnip
  • 4 oz chunked parsnip
  • 8 oz chunked butternut squash
  • 8 oz cut red onion
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic
  • 2 oz fresh thyme leaves, chopped
  • 2 oz fresh rosemary, chopped
  • 2 oz fresh parsley, chopped
  • ¾ cup olive oil


  1. Marinate veggies in the olive oil with salt, black pepper, garlic, thyme, rosemary, and parsley for about 60 minutes.
  2. Evenly spread out marinated vegetables on an oven pan.
  3. Roast all mixed veggies in oven at 375o F. until carrots become soft and a brown edge develops on all the chunks, approx. 30 minutes. Check frequently.

Yield: 12 servings
Serving Size: ¾ cup
Source: BWH Foodservice

Seasonal Root Vegetables


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