Roasted Root Vegetables with Fresh Herbs
Make this dish during the bount
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Cooking tools:
- Baking sheet
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Mixing bowl
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 carrots, cut into chunks
- 2 beets, peeled and cut into chunks
- ½ teaspoons Herbamare (or sea salt)
- 3 tablespoons fresh herbs (rosemary, thyme, savory)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley (for garnish)
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