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Roasted Root Vegetables

Print Recipe
Servings: 2 people
Course: Side Dish
Ingredients Method

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

Method
 

  1. Preheat oven to 400°.
  2. Remove the herb leaves from the stems and chop up finely.
  3. Chop up root vegetables and combine in a bowl.
  4. Add the herbs, garlic, olive oil, salt & pepper and toss to coat.
  5. 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.