Food Service Version
Yield
50 1/2 cup servings, or 100 taste test servings
Ingredients
15 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
1/2 cup olive or canola oil
8 cloves of garlic, minced (or 2 tsp. garlic powder)
Salt and pepper, to taste
1/2 cup olive or canola oil
8 cloves of garlic, minced (or 2 tsp. garlic powder)
Salt and pepper, to taste
Directions
1. Preheat oven to 425 degrees F.
2. Scrub veggies- no need to peel them, just trim any rough ends.
3. Cut vegetables into strips/wedges of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on baking sheets. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper
2. Scrub veggies- no need to peel them, just trim any rough ends.
3. Cut vegetables into strips/wedges of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on baking sheets. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper
Home Version
Yield
4-6 servings
Ingredients
2 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
2 Tbsp. olive or canola oil
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
Salt and pepper, to taste
2 Tbsp. olive or canola oil
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
Salt and pepper, to taste
Directions
1. Preheat oven to 425 degrees F.
2. Scrub veggies- no need to peel them, just trim any rough ends.
3. Cut vegetables into thin strips of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on a baking sheet. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper
2. Scrub veggies- no need to peel them, just trim any rough ends.
3. Cut vegetables into thin strips of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on a baking sheet. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper
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