Herb-Roasted Root Vegetables Recipe
Herb-roasted root vegetables with turnips, parsnips, and carrots—tender and sweet, oven-roasted to perfection. Perfect side for any meal!
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.quericavida.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
Ingredients
- 2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
- 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
- 1 medium red onion, cut into 1-inch wedges (1 cup)
- 1 cup ready-to-eat baby-cut carrots
- Cooking spray
- 2 teaspoons Italian seasoning
- 1/2 teaspoon coarse salt
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