Roasted Root Vegetable low res

 

 

Ingredients

  • 3 carrots (assorted colors preferred)
  • 2 Potatoes
  • 2 Sweet Potatoes
  • 2 beets
  • 1 Parsnip
  • 1 Red Onion
  • 1 teaspoons of oregano, thyme and marjoram
  • Salt and pepper to taste

 

Directions

  1. Preheat oven to 450 degrees Fahrenheit
  2. Chop all vegetables into 1 inch pieces
  3. Toss vegetables with olive oil, garlic, salt and pepper.
  4. Place coated vegetables into a glass Pyrex pan and roast for 40 minutes or until vegetables are lightly browned. Stir vegetables a couple times while roasting to ensure they are evenly cooking.
  5. Remove from the oven and let cool a bit before serving.
Renee Herrell-Fitzgerald

Renee Herrell-Fitzgerald

Eat Good. Do Good. is a food blog focusing on delicious dairy- and gluten-free recipes paired with matching wines. I also pair for-profit community partners & non-profit organizations around the dinner table.
Good food, wine and company are the true essences of life