Root vegetable bake - Canada Agriculture and Food Museum

Name: Root vegetable bake - Canada Agriculture and Food Museum
Ingredients: 2 cups (500 ml) red potatoes, cubed; 1 large sweet potato, peeled and cubed; 3 large carrots, peeled and sliced; 3 large parsnips, peeled and sliced; 2 small turnips, peeled and chopped; 1 jicama*, peeled and chopped (substitute with water chestnuts or radishes if needed); ¼ cup (60 ml) chopped fresh rosemary; ½ cup (125 ml) oil (canola, sunflower or olive); 2 tbsp. (30 ml) minced garlic; 1 tbsp. (15 ml) salt; 1 tbsp. (15 ml) pepper

ingenium.ca

A hearty and flavourful root vegetable bake that celebrates the warm, earthy flavours of fall!

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Ingredients

2 cups (500 ml) red potatoes, cubed
1 large sweet potato, peeled and cubed
3 large carrots, peeled and sliced
3 large parsnips, peeled and sliced
2 small turnips, peeled and chopped
1 jicama*, peeled and chopped (substitute with water chestnuts or radishes if needed)
¼ cup (60 ml) chopped fresh rosemary
½ cup (125 ml) oil (canola, sunflower or olive)
2 tbsp. (30 ml) minced garlic
1 tbsp. (15 ml) salt
1 tbsp. (15 ml) pepper