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Oven-Roasted Vegetables
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Description
Oven-roasted root vegetables including potatoes, beets, and carrots, but you can use whatever veggies you have on hand.
Ingredients
- 1-½ Tablespoon Bacon Fat Or Butter, Melted
- 20 whole Brussel Sprouts, Trimmed And Loose Leaves Removed
- 14 whole Mini Potatoes, Halved
- 4 whole Large Carrots, Peeled And Cut Diagonally Into 3" Pieces
- 4 whole Small Parsnips, Peeled And Halved Lengthwise
- 4 whole Small Beets, Peeled And Halved
- 2 whole Vidalia (or Other Sweet) Onions, Peeled And Quartered
- 4 cloves Garlic, Peeled
- 1 Tablespoon Olive Oil
- Salt And Pepper
- 1 teaspoon Dried Thyme
- 2 Tablespoons Chopped Fresh Parsley
Preparation
Preheat oven to 375ºF.
Spread bacon fat or butter over the entire surface of a large baking sheet. Line baking sheet with the vegetables, cut side down. Drizzle the olive oil over the vegetables and generously sprinkle with salt, pepper, and dried thyme.
Bake for 30–40 minutes, stirring once. Remove from the oven and sprinkle with fresh parsley.
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