Apricot Roasted Root Vegetables Screenshot from America's Heartland Season 8 Episode 07
Ingredients
 4—5 apricots, quartered
 5 young carrots
 5 small red potatoes, halved
 1 red onion, quartered
 1 rutabaga, 1-inch cubes
 5 garlic cloves, halved
 2 tsp paprika
 1 tsp cumin
 1 tsp red pepper flakes
 Salt and Pepper to taste
 5 tbsp oil (olive oil or grapeseed oil work best)
Directions
1

Preheat oven to 400 degrees. In a bowl, or directly on the baking sheet, combine all ingredients and toss to coat vegetables evening with oil and spices. Roast in oven for approx. 40 minutes, stirring halfway. Vegetables are done when they turn gold-brown but are not mushy.

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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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Ingredients

 4—5 apricots, quartered
 5 young carrots
 5 small red potatoes, halved
 1 red onion, quartered
 1 rutabaga, 1-inch cubes
 5 garlic cloves, halved
 2 tsp paprika
 1 tsp cumin
 1 tsp red pepper flakes
 Salt and Pepper to taste
 5 tbsp oil (olive oil or grapeseed oil work best)

Directions

1

Preheat oven to 400 degrees. In a bowl, or directly on the baking sheet, combine all ingredients and toss to coat vegetables evening with oil and spices. Roast in oven for approx. 40 minutes, stirring halfway. Vegetables are done when they turn gold-brown but are not mushy.

Apricot Roasted Root Vegetables
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