|A healthy and flavorful side dish |
addition to most any entree...
Prep: 10 mins. |
Cook: 30 to 40 mins.
Posted by Sandra
Please do not cut root vegetables any smaller than size noted, as they tend to shrink while roasting. Also, don’t skimp on the olive oil because you’ll end up with dried out root vegetables otherwise.
2 carrots, peeled, and cut into 1-1/4” cubes
2 russet potatoes, peeled, and cut into 1-1/4” cubes
1 sweet potato, peeled, and cut into 1-1/4” cubes
|Vegetables prepped for roasting|
1 purple onion, peeled, and cut into 1-1/4” pieces
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh Italian flat-leaf parsley, chopped
Preheat the oven to 425 degrees. Line a baking sheet with foil, and set aside.
Remove from oven, sprinkle with freshly chopped parsley, and serve immediately – Enjoy!
Tip: You can also grill these vegetables in a heatproof grilling basked (the type that has holes in it) for the same amount of cooking time.