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Basic Salt and Pepper Roasted Root Vegetables
80% authentic · International
Hearty root vegetables roasted to tender perfection with a simple seasoning of salt and black pepper. This dish is versatile and can be adapted with other root vegetables if available.
Ingredients
- Root vegetables (e.g., carrots, parsnips, potatoes)1.5 lbs
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your oven to 400°F (200°C). If an oven is unavailable, a large, heavy-bottomed pot or Dutch oven can be used on the stovetop over medium heat, stirring frequently to prevent burning and ensure even cooking.
- 2
Wash and peel the root vegetables. Cut them into uniform bite-sized pieces. A food processor with a dicing attachment can be helpful for this.
- 3
In a large bowl, toss the vegetables with cooking oil, salt, and black pepper until evenly coated.
- 4
Spread the vegetables in a single layer on a baking sheet (or directly into the pot if using the stovetop method).
- 5
Roast for 30-40 minutes, or until tender and lightly caramelized, flipping halfway through. If using the stovetop method, stir every 10-15 minutes and cook for approximately 30-40 minutes.
- 6
Serve hot as a side dish.
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