Roasted Potatoes, Parsnips and Carrots | Food Stuff
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Pepper mill
Ingredients
- 7-8 small carrots
- 1 tsp garlic powder
- green onion or parsley for garnish, optional
- Mixed herbs: thyme, oregano, rosemary, your choice
- 4 tbsp olive oil
- 6 parsnips
- 2 pounds potatoes, cut into wedges
- Salt
- freshly ground black pepper
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