Roasted Root Vegetables with Fresh Herbs | Nourishing Meals®
Make this dish during the bount
Ingredients
- 3 red potatoes cut into chunks
- 2 small sweet potatoes peeled and cut into chunks
- 3 Jerusalem artichokes scrubbed and cut into chunks
- 3 carrot s cut into chunks
- 2 beet s peeled and cut into chunks
- ½ teaspoon Herbamare (or sea salt)
- 3 tablespoon fresh herbs (rosemary, thyme, savory)
- 3 tablespoon extra virgin olive oil
- 2 tablespoon chopped parsley (for garnish)
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