Oklahoma Ag in the Classroom

Roasted Roots

  • carrots
  • potatoes
  • parsnips
  • leeks
  • onions
  • garlic
  • rutabaga
  • winter squash
  1. Slice vegetables into 1/4-inch thick slices.
  2. Lightly brush an aluminum roasting pan with olive oil and butter.
  3. Coat both sides of the vegetables with the oil from the pan.
  4. Season to taste with garlic salt and pepper.
  5. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown.
  6. Turn the vegetables and continue to roast for 5 to 10 minutes more.

Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education

http://www.agclassroom.org/ok

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