We're crazy about this root vegetables dish at our house, even having it for breakfast with fried eggs, although we also enjoy it for dinner with baked salmon. This dish is good with sausage, too. Almost any kind of root vegetable will do, including, all kinds of potatoes, yams, turnips, parsnips, and carrots. (I leave the skin on the potatoes and carrots.)
Baking time may vary so make this in plenty time and keep warm in the oven.
Serves: 8 Serving size: 1 cup Preparation time: 20 minutes Roasting time: 90+ minutes
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: