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Roasted Root Vegetable Medley

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

 3 lbs assorted root vegetables (carrots, parsnips, beets, fingerling potatoes, celery root, turnips, rutabagas or Jerusalem artichokes), peeled
 8 shallots, halved lengthwise
 ¼ cup extra virgin olive oil
 2 tbsp chopped fresh herbs (thyme, parsley, dill, rosemary or sage)
 2 tsp kosher salt
 1 tsp freshly ground black pepper
1

Place rack in center of oven. Preheat to 400.

2

In a large roasting pan or baking dish gently toss vegetables and shallots in oil herbs salt and pepper. Roast uncovered stirring once or twice until vegetables are fork-tender and browned about 45 Mins.

3

Serve immediately or cover and keep warm up to 1 hour before serving.

Nutrition Facts

4 servings

Serving size