Herb-Roasted Root VegetablesSubmitted by: TERRESTA
3 golden beets, quartered if large or halved if small
3 red beets, quartered or halved
Red Potato, 3 small or 2 medium, quartered
Baby Carrots, raw, 20 medium
2 Parsnip (9" Long), cut into 2-3" long chunks
Olive Oil, 1 tbsp
Rosemary, 1 tbsp
Thyme, ground, 1 tbsp
Cut vegetables as specified and put in large bowl.
Mix oil and spices in small bowl.
Pour oil/spice mixture over veggies and coat evenly.
Put into an oven-safe baking dish and bake for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TERRESTA.