Savory Root Vegetables

Savory Root Vegetables

  • Servings: 6
  • Course: Side Dish

Reynolds Kitchens tip

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Ingredients

  • 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)

Directions

Step 1

PREHEAT oven to 375°F.Place Reynolds Oven Bag in 13x9x2-inch baking dish with opening towards wide side of pan; set aside.

Step 2

WHISK together olive oil and flour in a bowl until blended. Add rosemary, thyme, salt and pepper; whisk until well blended.

Step 3

PLACE vegetables in oven bag. Pour olive oil mixture over vegetables.

Step 4

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.

Step 5

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.

Step 6

REYNOLDS KITCHEN TIPS: -Toasted walnuts can be substituted for the pumpkin seeds. -If baby beets are not available, substitute 3 medium beets, quartered.

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