Roasted Root Veggies with Herbs

Potatoes, carrots, and turnips roasted in olive oil with thyme, sage, and rosemary.

Cooking Time:

1 hour 45 minutes

Cooking Method:

Roasting

Cuisine:

American · French

Main Ingredients:

carrots · potatoes · rosemary · sage · thyme · turnips

Recipe Category:

Side

Suitable for Diet:

Vegan · Vegetarian
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roasted-roots-Carley-Papi

 

Ingredients

2 potatoes, diced

5-6 carrots, sliced

2-3 parsnips, sliced

olive oil

1 1/2 tsp thyme (dried)

1 tsp sage (dried)

1 tsp rosemary leaves (dried)

1 1/2 tsp salt

1/2 tsp black pepper

 

Instructions

  1. Preheat oven to 450. Place all vegetables in a roasting pan.
  2. Toss with olive oil, then sprinkle with thyme, sage, rosemary, salt, and pepper. Toss again to evenly coat.
  3. Roast for 40-60 minutes, stirring partway through to help vegetables cook more evenly.