Rosemary Roasted Root Vegetables Recipe

  • 16 ounces any combination of root vegetables: parsnips, turnips, rutabagas; peeled and cut into one-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Preheat oven to 400°. Place vegetables on a 15 x 10 inch baking sheet. Drizzle with oil and sprinkle with rosemary, thyme, mustard, salt and pepper. Toss well and distribute evenly over the pan. Roast, stirring or shaking the pan every 15 minutes until they are tender and evenly browned (about 45 minutes). Taste to adjust seasoning. Serve hot or at room temperature.

Makes 4 servings.

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