Roasted Root Veggies

This is a simple recipe for root veggies and fresh herbs, with a delicious outcome.

 Ingredients:

• 6 whole carrots, peeled and cut into 2 inch chunks or 12 whole heirloom baby carrots
• 5 small yukon gold potatoes, cut into chunks
• small red potatoes, cut into chunks
• optional veggiess: beets, red or golden, onions, parsnips, turnips, garlic cloves
• olive oil
• a mixture of fresh herbs - thyme, rosemary, oregano
• sea salt & freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Put all the root veggies in a mixing bowl and drizzle with olive oil to coat. Sprinkle with fresh herb sprigs, sea salt & black pepper.
3. Place vegetables on a sheet pan covered with parchment paper in a single layer. Roast for about 15-18 minutes or until carrots are “fork tender”. If you like your vegetables more cooked you can increase the cook time, but remember they will continue to cook for a few minutes after they are removed from the oven!
4. Serve warm with additional dusting of salt & pepper and fresh herbs.
5. Note: This is one recipe you cannot mess up. It is easy and very flexible and you can use what you like. Also what a great side dish for those Holiday meals!

All Images by Teresa Blackburn