Roasted Vegetables

RebeccaBrandRecipes's picture

Feb. 07, 2018

Rebecca Brand shows how to make fresh vegetable roast with whatever vegetables you have in your kitchen for a naturally sweet roasted result. Rebecca's style is fun and quick as she cooks for her dinner parties and has to hurry! Yams, sweet potatoes, brussel sprouts, carrots, turnips, parsnips, celery root, and butternut squash are great root vegetables to roast. Rebecca shows you how to prepare the vegetables for an even roasting. Bakes and roasted vegetables are super easy for parties, they can be made a day ahead and warmed up or hours ahead and held until serving time. Tricks on peeling and cutting the vegetables are easily viewed. This is a great vegetarian recipe for you or your friends and a hearty enough dish as a main dish if you wish.


Rutabaga 1 , chop
Butternut squash 1 , chop
Parsnips 1 , chop
Yams 1 , chop
Sweet potaoes 1 , chop
Celery root 1 , chop
Carrots 1 , chop
Brussel sprouts 3 Cup (48 tbs)
Butter 1/2 Cup (8 tbs) , melt
Olive oil 1/2 Cup (8 tbs)
Salt 2 Teaspoon
Turnip 1 , chop


Please watch the video for directions!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4