Roasted Root Vegetables with Herbs (6 Pts)

4 Servings
100% would make this recipe for Roasted Root Vegetables with Herbs (6 Pts) again.

This veggie medley makes a great side dish with grilled lamb chops or pork chops.

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Roasted Root Vegetables with Herbs (6 Pts) Ingredients

2 Carrots cut into chunks	1 tablespoon Rosemary chopped fresh
2 Red potatoes 10 oz. ea.	1 tablespoon Thyme chopped fresh
1 White turnip peeled and chunked.	1/4 teaspoon Salt
1 Shallots peeled and quartered	1/4 teaspoon Pepper
4 teaspoons Olive oil

Instructions for Roasted Root Vegetables with Herbs (6 Pts)

Preheat the oven to 400F

Combine the oil, rosemary, thyme, salt and pepper in a large zip lock bag. Add the vegetables and toss so the vegetables are evenly coated with oil and herbs.

Spread the vegetables evenly in a non stick roasting pan and roast stirring occasionally until the shallots are caramelized and the vegetables are browned and tender. About 40 minutes depending on chunk size.

Main Ingredient: VegetablesCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Carrots

Olive Oil

Potato

Rosemary

Salt

Shallot

Thyme

Turnip

Roast Vegetables Side Dish

for flavor and categorization

Roasting the veggies always makes them taste better. I substituted a large onion for the shallots and added a sweet yellow pepper. [I posted this recipe.]