Roasted Root Vegetables

Submitted by: Marie Skanis

Serves: 6-8

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

• 2-3 red potatoes, cut into chunks
• 1 large yam, peeled and cut into chunks
• 2-3 Jerusalem artichokes, cut into chunks
• 1-2 beets, peeled and cut into chunks
• ½ tsp sea salt or Herbamare
• 2-3 tbsp fresh herbs (rosemary, thyme, savory)
• 2-3 tbsp extra virgin olive oil
• Fresh chopped parsley for garnish

Method

Preheat the oven to 400 degrees. Place the cut vegetables, salt, herbs, and olive oil into 9x13 inch glass baking dish; toss well. Place, uncovered, into a preheated oven and roast for 35-45 minutes or until tender.

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