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Roasted Root Vegetables
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Description
A medley of roasted carrots, turnips, fennel and potatoes, drizzled in olive oil and sprinkled with herbs.
Ingredients
- 1 pound Red Potatoes, Diced Into Bite Size Pieces
- 2 pounds Carrots, Peeled, Sliced About 1/2"
- 3 whole Fennel Bulbs, Quartered
- 5 whole Turnips, Quartered
- ½ whole Large Onion, Quartered
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 teaspoon Rosemary, Fresh Or Dried
- 1 teaspoon Thyme, Fresh Or Dried
Preparation
Preheat the oven to 400ºF.
Put all the vegetables in a large baking dish. Season well with salt and black pepper, drizzle with olive oil; toss to coat them evenly. Sprinkle with rosemary and thyme.
Place in the oven and bake for approximately 35-45 minutes, stirring every 15 minutes. If the vegetables look dry, add a little more drizzle of vegetable oil. Cook until fork tender.
Optional: Save some sprigs of fennel leaves and sprinkle over the vegetables before serving.
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