Top | veggies
Roasted Root Vegetables
(recipe, Ingrid Lundin)
Ingredients
- 4 sweet potatoes
- 4 carrots
- 4 parsnips
- Olive oil, balsamic vinegar, salt, pepper
- Other spices (I used tarragon and coriander)
Steps
- Heat oven to 375. Dice or slice the vegetables. Mix in big bowl with a splash of olive oil and a splash of balsamic vinegar, salt, pepper, and desired herbs. Line a pan with parchment paper. Spread veggies in pan, and roast for about 45 minutes, stirring once or twice and re-seasoning to taste.