Roasted Root Vegetables In Parchment

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Roasted Root Vegetables In Parchment

 

4 cups Root vegetables (potatoes, turnips, parsnips, carrots and rutabaga),

peeled and diced

4 teaspoons Olive oil

1 teaspoon 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.

Cooking in parchment helps seal in the flavors of the vegetables. Serves 4

 

 

 

 

 

 

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