Autumn Roasted Potatoes and Root Vegetables
Turn great recipes into winning entries
Membership gives you the complete contest database with deadlines, prizes, eligibility details, and direct entry links.
What a delicious brunch dish. Substitute your favorite seasonal root vegetables. Serve with poached or fried eggs. Switch up the meat or leave it out altogether.
- Prep time
- 20 mins
- Cook time
- 40 mins
- Yield
- Serves 6-8
Ingredients
For the roasted root vegetables:
- 2 lbs. russet potatoes, washed and cut into 1 inch chunks
- 8 oz. turnip, peeled, cut into 1/2 inch chunks
- 8 oz. parsnips cut into 1/2 inch chunks
- 4 oz. melted butter
- 4 oz. olive oil
- 1 Tbs. kosher salt
- 1 tsp. fresh cracked pepper
- 2 sprigs of rosemary
- 6 sprigs of thyme
Instructions
- Preheat oven to 350 degrees F.
- Mix olive oil and butter together. Toss vegetables in 1/2 of oil; spread remaining oil onto 1/2 sheet pan.
- Spread vegetables onto pan. Sprinkle with salt and pepper; lay herbs over all.
- Cook at 350 degrees F until cooked through and lightly browned. Flip vegetables over and cook until browned on the other side, remove herbs. Serve with poached or fried eggs and/or your favorite breakfast meat. Serve hot.
