Roasted Root Vegetables

Roasted Veggies

Roasted Root Vegetables– easiest fall side dish

  • 1 large sweet potato, peeled and cut into 1″ chunks
  • 3 beets, cut into 1″ chunks
  • 2 turnips, cut into 1″ chunks
  • 6 small purple potatoes (or 2 large regular potatoes), unpeeled, cut into 1″ chunks
  • 1 small yellow onion, peeled and cut into 1″ chunks
  • 1 packet Lipton onion soup mix
  • 1/2 cup olive oil
  • Salt & pepper to taste or other seasonings

Put roasted veggies in casserole dish, sprinkle on the dry onion soup mix, add pepper and other seasonings as you desire, stir in olive oil, bake at 400 degrees for 45 minutes.

The turnips were the crowd favorite, surprisingly. This is also good with squash and carrots. Use whatever you have on hand 🙂

 

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