2lbs Root Vegetables
Try Beets, Sweet Potatoes, Carrots, Potatoes, Celery Root, Parsnips, Onions
1T Bazilion's Olive Oil
Kosher salt, freshly ground pepper to taste
Sprigs of Rosemary (optional)
Sprigs of Thyme (optional)
Wash and peel your vegetables. Chop into similar sized pieces. Add optional herbs. Coat pieces in olive oil and spread evenly on a rimmed baking sheet or pan. Roast at 425° until your vegetables are tender. Length of time will depend on the size of your pieces.
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