Roasted Root Vegetables and Leeks | PCC Natural Markets

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Roasted Root Vegetables and Leeks

Your rating: None (5 votes)
Your rating: None (5 votes)

Use this dish in the recipe for Classic Braised Corned Beef and Cabbage with Roasted Root Vegetables, Leeks and Cranberry Horseradish Sauce.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 425° F.

Cut all the vegetables into bite-sized pieces. Toss each kind of vegetable separately with a coating of olive oil, salt and pepper. Spread the veggies out in a single layer on sheet pans and roast for 15 to 20 minutes, or until all are fork tender and caramelized around the edges. Sprinkle with the dill.


You also may add parsnips, yams, potatoes, celery root or any other root vegetable that catches your eye!

Recipe by Lynne Vea, PCC Chef

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