Autumn Roasted Potatoes and Root Vegetables
A versatile and hearty brunch dish! Try substituting your favorite seasonal root vegetables or serve with poached or fried eggs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingcontestcentral.com.
Ingredients
- 2 lbs. russet potatoes, washed and cut into 1 inch chunks
- 8 oz. turnip, peeled, cut into 1/2 inch chunks
- 8 oz. parsnips cut into 1/2 inch chunks
- 4 oz. melted butter
- 4 oz. olive oil
- 1 Tbs. kosher salt
- 1 tsp. fresh cracked pepper
- 2 sprigs of rosemary
- 6 sprigs of thyme
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