Roast root vegetables with herbs | Reader's Digest Australia

Name: Roast root vegetables with herbs | Reader's Digest Australia
Ingredients: 1 kg root vegetables, such as potatoes, orange sweet potatoes, carrots, parsnips, swede and kohlrabi; 200 g French shallots or baby onions; 2 tablespoons extra virgin olive oil; 1 teaspoon coarse sea salt; 1 teaspoon cracked black pepper; corns; few sprigs of fresh thyme; few sprigs of fresh rosemary; sprigs of fresh thyme or rosemary to serve (optional)

www.readersdigest.com.au

Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve with roast poultry or meat, but also remember that...

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Roasting pan
Pastry brush
Pepper mill
Peeler
Chef's knife
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Tongs
Serving platter

Ingredients

1 kg root vegetables, such as potatoes, orange sweet potatoes, carrots, parsnips, swede and kohlrabi
200 g French shallots or baby onions
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
1 teaspoon cracked black pepper
corns
few sprigs of fresh thyme
few sprigs of fresh rosemary
sprigs of fresh thyme or rosemary to serve (optional)