Roasted Root Vegetables
Ingredients
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Parsley
- 2 tbsp Olive Oil
- 1 Garlic Clove, minced
- Kosher Salt
- Fresh Ground Pepper
- 4 large Carrots Multicolored carrots make for a pretty presentation
- 2 Parsnips
- 1 Sweet Potato
- 1 Turnip
Instructions
- Preheat oven to 400°.
- Remove the herb leaves from the stems and chop up finely.
- Chop up root vegetables and combine in a bowl.
- Add the herbs, garlic, olive oil, salt & pepper and toss to coat.
- Spread vegetables in a single layer on a foil lined rimmed baking sheet & bake at 400° until tender, approx. 30 minutes for small diced. Longer for larger cut vegetables. I like my slightly charred which caramelizes the sugars and makes them sweeter, but that's totally a matter of preference.
