Roasted Root Vegetables à la Provence - Food Gardening Network
Of all the dishes we learned to prepare in that Lyonnais cooking class, it was the roasted root vegetables that captured the spirit of the French countryside.
Ingredients
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 red onion, quartered
- 3 tablespoons olive oil
- 2 teaspoons herbes de Provence
- Salt and black pepper, to taste
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