Roasted Vegetables

  • 1 pound carrots
  • 1 pound parsnips
  • 4 medium sweet potatoes
  • 4 medium white potatoes
  • 1 onion, thickly sliced
  • 1 1/2 t dried oregano
  • 3/4 t dried rosemary
  • 3/4 t dried thyme
  • 3/4 t dried basil
  • 1/2 t black pepper
  • 1/4 t sea salt
  • 1/2 C extra-virgin olive oil

Wash carrots, parsnips, and potatoes thoroughly and slice into 1 inch sections; place in a large pot and boil for five minutes.  Mix herbs in a small bowl.  Place cooked vegetables and onion in a large bowl and add the oil, mixing until well coated.  Don’t skimp on the oil.  Sprinkle herb mixture in and toss well.

Spread the vegetables evenly over a parchment lined baking sheet.  Bake at 450 degrees for 35-40 minutes, until starting to blacken.

adapted from

Excellent served alongside Almond-Crusted Chicken Fingers or Salmon Loaf

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