Roasted Root Vegetables
Ingredients
- 1 large or 2 small turnips
- 1 medium rutabega
- 3 medium parsnips
- 3 medium or 9 baby carrots
- a few large cloves of garlic
- olive oil
- 2 t mixed dried herbs or 3 T mixed fresh herbs (any combo of thyme, marjoram, oregano, basil, chives, and/or savory)
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Peel the turnips, rutabagas, parsnips, and garlic. Scrub carrots well. Cut turnips and rutabagas into medium (approx. 1") cubes. Julienne or cut parsnips and carrots in coins (baby carrots may be left whole or cut in half).
- Mix herbs and vegetables and toss vegetables/herbs with enough olive oil to coat.
- Spread in one layer on a baking sheet covered with foil. Stirring every 15 minutes, bake 45-60 minutes or until vegetables are fork tender. Enjoy!