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 growalabama.com
Excellent served alongside Almond-Crusted Chicken Fingers or Salmon Loaf