Evie's Roasted Veggies
Janelle
Another great recipe from my friend Evie. This goes nicely with roast beef or lamb.
ingredients
- 3 Carrots
- 1 Onions
- 3 Parsnips
- 1 Bell Pepper
- 2 Zucchini
- 2 Sweet potato
- 1 lb Butter squash
- 2 cloves garlic
- 2 tsp Chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 3 tbsp olive oil
- salt & pepper
- 2 tbsp chopped fresh mixed herbs, such as parsley, thyme or mint to garnish
directions
- 1
Preheat oven to 425 degrees
- 2
Any or all of the above root vegetables can be used
- 3
Peel and cut into 2 inch chunks
- 4
Arrange all the vegetables in a single layer in a large roasting pan
- 5
Scatter the garlic and herbs over the vegetables.
- 6
Pour over the oil and season well with salt and pepper
- 7
Toss all ingredients together until well mixed and coated with oil
- 8
Roast on the top rack of the oven for 50-60 minutes until the vegetables are cooked and nicely browned
- 9
Turn vegetables over halfway through the cooking time.
- 10
Serve with a good handful of fresh herbs scattered on top with a sprinkle of salt and pepper
notes
A little time consuming but worth it.
Source: Janelle
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