Roasted Root Vegetables in Parchment

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Roasted Root Vegetables In Parchment

 

Cooking in parchment helps seal in the flavors of

the vegetables.

 

Serves 4

 

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.

 

 

 

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