Roasted Potatoes, Carrots and Parsnips
Summary
Roasting vegetables is the best way to bring out their natural sweet flavor. It’s easy to do and these three fall veggies make a tasty medley.
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- Prep time
- 25 min
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- Servings
- 10 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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large carrots (2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal )
- 5
- 5
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large parsnips (5-ounces each, peeled, ends trimmed, sliced on diagonal)
- 4
- 4
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sweet potatoes (5-ounces each, peeled, cut into medium cubes)
- 2
- 2
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olive oil
- 2 tbsp
- 2 tbsp
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Kosher Salt
- 1 tsp
- 1 tsp
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fresh herbs (thyme, oregano, sage, or rosemary)
- 2 tbsp
- 2 tbsp
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Freshly ground black pepper, to taste
- 1
- 1
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Directions
Directions
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Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
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Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking.
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Serve warm or at room temperature.