Name: Roasted Root Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large parsnips; 1 large purple-top turnip; 1 large fennel bulb; 2 small red onions; 1 tbsp sage (minced); 1 tsp rosemary (minced); 1 tsp thyme (minced); 1 tsp salt; fresh ground pepper; 2 tbsp olive oil

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Roasted Root Vegetables

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: California, Thanksgiving

Keyword: Roasted Vegetables, Simple

Servings: servings

Calories: 117kcal

Ingredients

2 large parsnips
1 large purple-top turnip
1 large fennel bulb
2 small red onions
1 tbsp sage minced
1 tsp rosemary minced
1 tsp thyme minced
1 tsp salt
fresh ground pepper
2 tbsp olive oil

Instructions

Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
Preheat oven to 450ºF.
Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition