Autumn Vegetable Bake

a. Take advantage of fall’s bountiful harvest by cooking with root vegetables. The Thanksgiving holiday is approaching, and the search is on for healthful recipes you can share with your family and loved ones. This simple yet satisfying Autumn Vegetable Bake uses turnips, carrots, onion, and sweet potato, but it doesn’t have to stop there. At home, you could also try it with squash and beets. The possibilities are endless. Food safety is always a concern. To make sure your dish is prepared properly, review food safety practice here: www.cdc.gov/foodsafety/

Autumn Vegetable Bake
Recipe makes 6 servings

Ingredients:
– 1 onion
– 4 carrots
– 2 turnips
– 2 sweet potatoes, diced into quarter-sizes pieces
– 2 Tbsp Olive Oil
– 3/4 tsp garlic powder
– salt and pepper to taste
– 1/2 cup fresh parsley

Utensils:
– Sharp cutting knife, with safe grip
– Vegetable peeler
– 18 in x 13 in baking pan (rimmed kind preferred)
– Aluminum foil to cover pan
– Spoon, for stirring

Preparation:
– Set oven to bake, and preheat to 425 degrees F
– Peel turnips and carrots, then chop into bite-sized pieces. Place in bowl and set aside.
– Dice sweet potato. Add to bowl with turnips and carrots.
– Dice onion, and add to the bowl.
– Place aluminum foil on the baking pan, then pour raw vegetable mixture onto the pan.
– Pour olive oil over vegetable mixture, following by the spices
– Mix together, then place in the oven
– After 20 minutes, take mixture out of the oven and stir. Put back in the oven, and bake for an additional 20-25 mins, or until vegetables are caramelized and browned.
– Sprinkle with parsley, if desired, and serve

www.nutrition.va.gov/Healthy_Teaching_Kitchen.asp