Roasted Root Vegetables

Butternut squash. Turnips. Fresh thyme. Celery Root. Chop them up, throw on a baking sheet with some oils, and let them roast to perfection.

What You'll Need:

• 2 large carrots

• 4 turnips

• 4 parsnips

• 1 butternut squash

• 1 celery root

• 1 bunch of parsley, minced

• 2 tbsp fresh thyme, minced

• 1 tbsp fresh rosemary, minced

• 1/4 cup extra virgin olive oil

• Salt and pepper to taste

Get Cookin!

1. Preheat oven to 400 degrees.

2. Peel each vegetable carefully and cut about the same size.

3. Add vegetables in a single layer to a cookie sheet(or sheets) that is lightly oiled with vegetable oil. Season vegetables with salt and pepper.

4. Roast vegetables for 25-35 minutes until nicely colored and al dente.

5. Remove from oven and toss with olive oil, and herbs. Check seasoning, serve.

6. Serves 6- 8 as a side dish

So simple, so good.

Want someone else to cook this all for you? Reach out to our catering team so we can hook up your holiday, the Di Bruno way. Give us a call at 215.665.1659 or visit us at dibruno.com/catering or take a look at our Holiday Menu for more drool worthy images and details.