Roasted Root Vegetables

This is a staple side dish during the holidays in our house. We actually skip the mashed potatoes and sweet potato casserole...I know, crazy! But honestly, It’s lighter, packs a punch with the rosemary and thyme, while satisfying your starchy cravings. The best part is that it makes for an AMAZING breakfast skillet the next day!

Ingredients

2 parsnips peeled and cubed

2 carrots peeled and cubed

1 sweet potato cubed

24 ounces of bite-size potatoes halved

1 Tsp of black pepper

1 Tap salt

3 Tsp of fresh thyme

1.5 springs of rosemary and

1/2 Tsp of white pepper

2-3 Tbs of olive oil

Methods

Chop and soak your veggies in water for 15 minutes. This will help crisp them up in the oven and remove the excessive starch.

Preheat the oven to 425 F

Drain the water completely and add the spices and oil. Toss well.

Lay out the veggies on a baking sheet and cook for 40-50 minutes in the oven.

Hope you try out this recipe for your next (intimate) holiday gathering.