Roasted Root Vegetables
Roasted Root Vegetables
1 red onion
3 large parsnips
3 medium beets
1 large sweet potato
2 purple sweet potatoes
juice and zest of 1 large lemon
1/4 cup fresh rosemary
1/2 cup olive oil
sea salt and pepper
Preheat oven to 425 degrees.
Wash and chop all the veggies.
Toss with lemon juice and zest, rosemary, olive oil, and salt and pepper.
Cover with foil in a large roasting pan and bake, stirring occasionally, for about 1 hour.
Remove foil and continue to roast, stirring, for an additional 3-40 minutes, until crispy and brown.
Enjoy all season long.
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