Roasted Root Vegetables

Advocate staff photo by BETH COLVINSalty Parmesan cheese pairs nicely with the sweetness oven-roasting brings out in root vegetables.

Advocate-Tested Recipe

Roasted Root Vegetables

Serves 4. Recipe is from the Montana State University Extension Service.

4 medium root vegetables, such as potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes

2 carrots, chopped

1 onion, chopped

1/4 cup vegetable oil

Salt and pepper, to taste

3 tbls. Parmesan cheese

1. Preheat oven to 350 degrees.

2. Cut vegetables into large chunks. Place in a medium bowl and pour oil over the top. Add seasonings and cheese and mix well. Spread in an even layer on a baking sheet.

3. Bake for 1 hour or until tender.

Estimated cost per recipe: $1.96.

Estimated cost per serving: $0.49.