Roasted Root Vegetables with Herbs
A nutritious and colourful combination of carrots, potatoes, parsnips, rutabaga, and sweet potatoes are roasted together and are delicious served with poultry, meat, or fish.
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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 www.readersdigest.ca.
Ingredients
- 2 1/4 lb. (2.4 kg) mixed root vegetables, such as potatoes, sweet potatoes, carrots, parsnips, and rutabaga or turnips
- 8 oz. (240 g) shallots or pearl onions
- 2 tbsp. extra-virgin olive oil
- 1 tsp. coarse sea salt
- 1 tsp. cracked black peppercorns
- Few sprigs fresh thyme, plus extra to garnish
- Few sprigs fresh rosemary, plus extra to garnish
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