Roasted Root Vegetables

















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Roasted Root Vegetables In Parchment
Source: Loren Van De Griek
 
Note: Cooking in parchment helps seal in the flavors of the vegetables.

4 cups Root vegetables (potatoes, turnips, parsnips,carrots and rutabaga), peeled and diced
4 tsp olive oil
1 tsp Garlic, minced
1 medium Onion, diced
Salt and pepper to taste
Pre-heat the oven to 425. Toss together all ingredients. Divide the vegetables on four pieces of parchment (available in rolls at large supermarkets). Fold the parchment to seal completely. Bake for 15 minutes, turn and bake for 15 minutes longer. Serve warm in the paper.
















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