Roasted Root Vegetables – GFCFSF

October 31, 2015

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A simple, delicious way to cook root vegetables.

  • Red or white (not russet) potatoes, scrubbed
  • carrots, scrubbed
  • parsnips, 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.

 

 

Roasted Root Vegetables – GFCFSF
Roasted Root Vegetables – GFCFSF - Ingredients