Savory Root Vegetables
- Servings: 6
- Course: Side Dish
Reynolds Kitchens tip
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- 1 Reynolds® Oven Bag, Large Size
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 teaspoon each fresh rosemary and thyme, coarsely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 oz.) peeled baby carrots
- 2 medium parsnips, sliced
- 1 package (8 oz.) peeled baby red beets
- Toasted pumpkin seeds (optional)
PREHEAT oven to 375°F.Place Reynolds Oven Bag in 13x9x2-inch baking dish with opening towards wide side of pan; set aside.
WHISK together olive oil and flour in a bowl until blended. Add rosemary, thyme, salt and pepper; whisk until well blended.
PLACE vegetables in oven bag. Pour olive oil mixture over vegetables.
CLOSE oven bag with nylon tie. Turn bag gently to coat vegetables; arrange in an even layer. Cut six 1/2-inch slits in top of bag; tuck ends of bag in dish.
BAKE 45 minutes or until vegetables are tender. Spoon vegetables into a serving dish. If desired, top with extra olive oil and toasted pumpkin seeds.
REYNOLDS KITCHEN TIPS: -Toasted walnuts can be substituted for the pumpkin seeds. -If baby beets are not available, substitute 3 medium beets, quartered.