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Roasted Root Veggies
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Description
A favorite side dish for fall. Easy to make and yummy to eat.
Ingredients
- 1 pound Baby Red Potato (skin On)
- 1 pound Parsnips
- 10 whole Brussels Sprouts
- 1 whole Large Sweet Potato
- ½ cups Extra Virgin Olive Oil
- 1 Tablespoon Sea Salt
- 2 teaspoons Fresh Ground Black Pepper
- 3 cloves Garlic (peeled And Diced)
Preparation
Preheat oven to 400 degrees.
Cut red potatoes into quarters.
Cut peeled parsnips into 1″ pieces.
Cut Brussels Sprouts in halves.
Cut peeled sweet potato into 1/4″ thick slices.
Mix olive oil, salt, pepper and garlic in bowl or gallon-sized Ziploc bag, add all the vegetables and mix until coated.
Place in single layer on a baking sheet (I use a stoneware large bar pan).
Bake for 40 minutes, turning the veggies half way through.
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