Oven Roasted Root Vegetables Recipe with Herb Butter

There’s a reason it’s called seasonal produce, it changes with the seasons. There’s no logic to be using things like zucchini, tomatoes, green beans, things like that, those are for summer my friends.

Fall and winter bring a whole new slew of things and those are what you should be cooking with and eating.

Ingredients for this recipe:

• 2 cups brussel sprouts, sliced in half
• 3 peeled parsnips, cut into 1” cubes
• 1 peeled celeriac root, cut into 1” cubes
• 2 bunches peeled baby carrots, cut into 1” slices
• 2 pounds baby potatoes, cut in half
• 1 peeled and julienne red onion
• 3 tablespoons olive oil
• ¼ cup lemon-herb butter
• sea salt and cracked pepper to taste

Serves 12

prep time: 20 minutes

Cook time: 30 minutes

Procedures:

1. Preheat the oven to 450°.
2. Add the vegetables to a large bowl and toss with olive oil, salt and pepper until coated.
3. Spread the veggies out on 2 sheet trays lined with parchment paper, make sure not to stack them, and bake at 450° for 25 to 28 minutes or until roasted and cooked. They should still have some crispiness to them.
4. Toss the roasted vegetables in the lemon herb butter and serve with optional garnish of chopped fresh chives and parsley.

CHEF NOTES:

• HOW TO REHEAT IT: Add the vegetables to a pan and cover with foil. Place in the oven at 350° for 8-10 minutes or until hot. You can also heat them in the microwave.
• STORING AND FREEZING: They will last covered in plastic in the refrigerator for up to 4 days. They will also freeze covered for up to 2 months. Thaw them before reheating.