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Aromatic Roasted Root Veggies

From Nolensville

<p>A great way to use those winter root vegetables.</p>
Source: Anna Shalray - Holistic Health Coach (Entered by Kasi Haire)
Serves: 4-6 servings

1/2 lb fingerling potatoes, chopped
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 turnips, peeled and chopped
2 red onions, cut into petals
1 head garlic, peeled
2 tbsp thyme
2 tsp rosemary
3 tbsp olive oil
salt and pepper to taste

Step by Step Instructions
  1. Preheat oven to 375°F.
  2. Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
  3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
  4. Add the herbs and olive oil to the vegetables and generously season with salt and pepper.
  5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
  6. Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.