Farmer’s Market Recipe: Roasted Winter Root Vegetables

Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

Roasted Winter Veggies - CopyIngredients:

turnip1/2 lb turnips, chopped

1/4 lb parsnip, chopped

1/4 lb carrots, chopped

1/4 lb red potatos, chopped

1/4 lb lb mushrooms, chopped

1/2 large onion, chopped

1/4 cup chopped chives/ grn onion

3 tbsp minced garlic

johnny_automatic_half_long_carrot3 tbsp extra virgin oil

1 tbsp apple cider vinegar

1 tsp course sea salt

1 tsp each of lemon thyme, tarragon, sage, fresh parsley

1/2 tsp each ground yellow mustard powder & paprika

Cooking Instructions:

Preheat oven to 350 degrees F.

In a large oven proof skillet, heat the oil at medium heat on the stovetop. Toss in the turnip, parsnip, carrot and potato and lightly sear on all sides by flipping regularly and pressing with a spatula for about a minute. Add the rest of the ingredients and mix well. Put in the oven and bake for 30 – 45 minutes, or until all is golden brown. Can be served by itself, as a side dish, on a sandwich, with pasta or over a bed of lettuce as a salad. Best topped with some fresh chopped parsley. Enjoy!