Yummy Aromatic Roasted Root Veggies
Nothing says fall better than this roasted root veggies dish (the more colourful the better). PS, I use any leftovers for a delicious fall soup afterwards!
Ingredients
- ½ Lb. Fingerling Potatoes Roughly chopped
- 3 Heirloom Carrots Peeled and roughly chopped (I like to find a variety of coloured carrots)
- 2 Parsnips Peeled and roughly chopped
- 2 Turnips Peeled and roughly chopped
- 2 Red Onions Peeled and cut into ¼'s
- 1 Head of Garlic Peeled
- 2 Tbsp Fresh Thyme Minced
- 2 Tsp Fresh Rosemary Minced
- 3 Tbsp Olive Oil Extra Virgin
- salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
- With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
- Add the herbs and olive oil to the vegetables and generously season with salt and pepper.
- Pour the seasoned vegetables onto a large roasting pan or cookie sheet (I use a Silpat mat but you could use parchment paper for easy cleanup)and spread in a single layer.
- Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve immediately!