Roasted Root Vegetable Medley

1 parsnip

4 carrots
6-8 red skinned potato, quartered
1 red onion
1 turnip
1 leek
4 cloves thinly sliced garlic
fresh thyme
fresh rosemary
olive oil
salt and pepper to taste

Clean, slice and then cut into 1/4 inch sticks. Toss in olive oil on a cookie sheet. Season with fresh thyme and rosemary. Bake at 400 degrees for one hour. Salt and pepper to taste.

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