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Roasted Root Vegetables
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Roasted Root Vegetables
Category
Vegetables
![Image of Roasted Root Vegetables](https://images.getrecipekit.com/20240326184357-vegetables.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 pound carrots, peeled and cut into 1/8 inch slices
- 1/2 pound parsnip, peeled and cut into 1/8 inch slices
- 1/2 pound golden beets, peeled and sliced
- 2 large potatoes, peeled and cut into large dice
- 1/2 pound Brussel sprouts, halved and cored and dark outer leaves removed
- 1 large sweet onion, peeled and sliced thick
- 1 large leek, white part only, sliced
- 1 medium-size rutabaga, peeled and large dice
- 3-5 tablespoons Fustini's Robust SELECT olive oil
- 3-5 tablespoons butter, melted
- Kosher salt
- freshly ground black pepper
Directions
- Preheat the oven to 450 degrees. Place all vegetables on a parchment-lined sheet tray and drizzle with olive oil and melted butter. Season liberally with salt and pepper and place into the oven. Roast until vegetables are blistered and softened - 10 minutes. Remove from the oven, spoon onto the service plate and drizzle with more Fustini's Single Varietal olive oil and more salt as needed.