Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Ingredients: 1 Small Butternut Squash; 2 Large Parsnips; 2 Large Carrots; 1 Large Beet; 2 Small Onions; 2 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Sea Salt; 1/2 teaspoons Black Pepper; Rosemary, Thyme, Basil, Or Oregano, To Taste

9 ingredients

4 steps

Ingredients

1 Small Butternut Squash
2 Large Parsnips
2 Large Carrots
1 Large Beet
2 Small Onions
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt
1/2 teaspoons Black Pepper
Rosemary, Thyme, Basil, Or Oregano, To Taste

Directions

1

Preheat oven to 425°F.
2

Prepare the vegetables by washing, peeling, and chopping. Chopping should be rough, making sure veggies remain in fairly large chunks.
3

In a large bowl, mix veggies with olive oil, salt, pepper, and herbs. Spread evenly on parchment-lined baking pan.
4

Roast for 1 hour, or until vegetables are soft but crisp outside.