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Clapshot Roasted Root Vegetables

Yields8 ServingsPrep Time40 minsCook Time1 hr 30 minsTotal Time2 hrs 10 mins

 1 lb Baking Potatoes - Peeled and Cubed
 ¾ lb Turnips - Peeled and Cubed
 ¼ lb Large Carrots or 1 1/2 lb. Small Carrots - Peeled and Cubed
 1 Small White Onion, peeled
 Olive Oil - Rendered from Roast Beef (Drippings)
 1 tbsp Dried Thyme Leaves
 ¼ cup crumbled salt and, freshly ground-pepper, to taste
1

Preheat Oven to 350°F

2

Boil your potatoes over high heat for about 12 to 15 minutes. Drain and let cool for a few minutes. Cut potatoes into quarters.

3

Bring carrots, turnips, and onion to boil in salted water. Reduce heat once they state to boil and continue to cook over low to medium heat or until barely tender (approximately 10 to 15 minutes). Once cooked, bring the temperature down immediately under cold water.

4

Place the potatoes on a sheet tray with beef rendering or olive oil, salt to taste, place in the oven for 45 minutes, turning every 10 minutes. Do this until all the sides are golden brown.

5

Add the rest of the veggies and onion, sprinkle the thyme, and salt and pepper to taste. Continue roasting for another 15 minutes. Serve with sprinkled fresh chopped parsley.

Nutrition Facts

Serving Size 1

Servings 8