Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Course Appetizer

Ingredients
  

  • 1 1/2 lb. mixed baby potatoes, cut into halves
  • 1 lb. baby carrots, cut into halves
  • 1 bunch radishes, trimmed, cut into halves
  • 3 tbsp. olive oil
  • 1 tbsp. chopped fresh thyme
  • 1/4 c. fresh parsley, finely chopped

Instructions
 

  • Preheat oven to 450°F. In 7-quart sauce pot, cover potatoes and carrots with cold water; add 1tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes.Drain well and return to pot.
  • Toss potatoes, carrots and radishes with oil, thyme and 1/4 teaspoon each salt and pepper; arrange insingle layer on large rimmed baking sheet. Roast 20 minutes or until vegetables are browned andtender.
  • Remove from oven; sprinkle vegetables with parsley
Keyword festive resipe, Herb Roasted Root Vegetables
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