Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 1 min
Ingredients: 3 pounds assorted root vegetables:carrots, parsnips, celeriac, potatoes,turnips, etc.; 1/4 cup olive oil; Salt and black pepper; Chopped rosemary, thyme orparsley, plus more for garnish

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Total: 1 hours, 30 minutes

Servings: 8

Cost: $2.32 /serving

Author : Mark Bittman And Sam Sifton

christmas fresh herbs olive oil

Ingredients

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3 pounds assorted root vegetables:carrots, parsnips, celeriac, potatoes,turnips, etc.1/4 cup olive oilSalt and black pepperChopped rosemary, thyme orparsley, plus more for garnish

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Instructions

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Step 1

Heat oven to 425 degrees. Peelvegetables (optional) and cut theminto 1- to 2-inch chunks, put them ina baking pan and toss with the oiland a sprinkling of salt and pepper.

Step 2

Put the vegetables in the ovenand roast without stirring for 20minutes, then check. If they look dryand are sticking to the pan, drizzlewith more oil. Continue roasting,stirring or turning the vegetablesonce, for another 20 minutes or so.Stir in the herbs, then return the panto the oven for another 20 to 40minutes, until crisp. Remove from theoven. Garnish with rosemary or thyme.