Roasted Root Vegetables – GFCFSF
October 31, 2015
A simple, delicious way to cook root vegetables.
- Red or white (not russet) potatoes, scrubbed
- carrots, scrubbed
- beets, peeled
- onion, peeled and quartered
- Rosemary or thyme, fresh and minced
- Fresh garlic, minced
- salt and pepper to taste
- olive oil
Cut beets, parsnips, carrots and potatoes into similar size pieces so that they will cook evenly. Toss all ingredients in a shallow roasting pan. Bake at 400 degrees for 45-55 minutes, or until vegetables are fork tender.