ROASTED ROOT VEGETABLES with Rosemary Olive Oil – OliveU
Servings: 4 serves Ingredients Instructions - Peel and large dice all ingredients about 1 inch x 1 inch (don’t peel).
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Baking sheet
- Spatula
Ingredients
- 1 lb yukon or red potatoes
- 1 lb celery root
- 1 lb rutabagas
- 1/2 lb carrots
- 1 lb parsnips
- 1 lb turnips
- 2 large onions
- Kosher salt & cracked black pepper
- Generous amount of Rosemary olive oil
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