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Herb Roasted Root Vegetables
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Description
An incredible side dish, roasted root veggies are nutrient-rich yet easy to prepare. Try this recipe as is, or substitute with veggies of your choice. Root veggies will stand the roasting process best.
Ingredients
- 1 Small Butternut Squash
- 2 Large Parsnips
- 2 Large Carrots
- 1 Large Beet
- 2 Small Onions
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- Rosemary, Thyme, Basil, Or Oregano, To Taste
Preparation
Preheat oven to 425ºF.
Prepare the vegetables by washing, peeling, and chopping. Chopping should be rough, making sure veggies remain in fairly large chunks.
In a large bowl, mix veggies with olive oil, salt, pepper, and herbs. Spread evenly on parchment-lined baking pan.
Roast for 1 hour, or until vegetables are soft but crisp outside.
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