Roasted Roots- a Fall and Winter Favorite!

Ingredients

• 1/4 cup butter (or 2 tbsp butter and 1/4 cup of good-for-you oil)
• 2 teaspoons garlic powder
• salt and pepper
• 1 onion, very large chopped in large chunks
• 1 small rutabaga, diced fairly small
• 3-4 carrots, sliced in 3/4 inch chunks
• 2-3 parsnips, sliced in 1/2 inch chunks
• 1/2 cup dried herbs
• 1 tablespoon parsley
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1/2 teaspoon dill weed
• 1/2 teaspoon oregano
• 1/4 teaspoon tarragon
• 1 cup water or chicken broth

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Melt butter and oil in bottom of very large roasting pan.

3. 3

   Put veggies into pan and toss with melted butter to coat. Sprinkle with salt, pepper, and garlic powder. Pour water or broth into the bottom of the pan without washing off the seasonings.

4. 4

   Cover pan loosely with foil and bake for 45 minutes, or until the water is evaporated, stirring occasionally.

5. 5

   Remove foil from pan. Sprinkle with dry herbs and stir well. I use a spatula and flip everything over a few times. Put back into oven and continue roasting for about another hour or so-could be less or more- You want the Roots to be browned and crispy on the edges.

6. 6

   If you find that the roots are soft and cooked through, but not browned yet- you could put them under the broiler for a couple of minutes to crisp-make sure you stir frequently so they don't burn.

7. 7

   Let sit a few minutes before serving, stirring up all the good stuff from the bottom of the pan.