Roasted Autumn Root Vegetables - Cancer Nutrition Consortium

Name: Roasted Autumn Root Vegetables - Cancer Nutrition Consortium
Ingredients: 3 Oz Turnips Cut into sticks; 3 Oz Rutabaga Cut into sticks; 4 Oz Parsnip Cut into coins; 4 Oz Carrot Cut into coins; 3 Oz Red Onion Julienne 1/4″ wide; 3 Oz Red Pepper Julienne 1/4″ wide; 2 Cloves Garlic Chopped; 1 Tbsp Olive Oil; 2 Tbsp Parsely Chopped; 2 Tbsp Basil Chopped; 1 Tsp Rosemary Chopped; 1 Tsp Montreal Seasoning; In a mixing bowl add cut vegetables, chopped herb, olive oil and seasoning and mix well.; Place on a sheet pan and roast in a preheated 450 degree oven for 12-15 minutes or until vegetables are tender. Stir vegetables once during cooking process.; Remove vegetables from oven and transfer to chosen serving vessel and serve immediately.

www.cancernutrition.org

Roast a medley of autumn root vegetables for a heart-healthy, mild side dish. Perfectly tender in just 12 minutes!

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Ingredients

3 Oz Turnips Cut into sticks
3 Oz Rutabaga Cut into sticks
4 Oz Parsnip Cut into coins
4 Oz Carrot Cut into coins
3 Oz Red Onion Julienne 1/4″ wide
3 Oz Red Pepper Julienne 1/4″ wide
2 Cloves Garlic Chopped
1 Tbsp Olive Oil
2 Tbsp Parsely Chopped
2 Tbsp Basil Chopped
1 Tsp Rosemary Chopped
1 Tsp Montreal Seasoning
In a mixing bowl add cut vegetables, chopped herb, olive oil and seasoning and mix well.
Place on a sheet pan and roast in a preheated 450 degree oven for 12-15 minutes or until vegetables are tender. Stir vegetables once during cooking process.
Remove vegetables from oven and transfer to chosen serving vessel and serve immediately.