Roasted Root Vegetables

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Roasted Root Vegetables

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 8-12 carrots peeled, trimmed and cut diagonally into 1" thick slices
  • 8-12 baby turnips peeled, cut into wedges
  • 6-8 fingerling potatoes cut in 1/2 lengthwise
  • 1-2 parsnips peeled, trimmed and cut diagonally into 1" thick slices
  • 1-2 medium onions quartered
  • 1-2 beets peeled cut into wedges
  • 1 celery root cut into 1"slices
  • 1 whole head garlic separated into cloves, peeled
  • 2-3 sprigs rosemary sage or thyme
  • salt & pepper

Instructions

  • Drizzle with olive oil.
  • Salt & pepper
  • Roast in 400 degree onion for 45 minutes.