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Roasted Root Vegetables

(recipe, Ingrid Lundin)


  1. 4 sweet potatoes
  2. 4 carrots
  3. 4 parsnips
  4. Olive oil, balsamic vinegar, salt, pepper
  5. Other spices (I used tarragon and coriander)


  1. 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.