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Roasted Root Vegetables with Garlic-Cornmeal Coating

Robin Gagnon (adapted from Cooking Light)
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

cornmeal

2 tbsp

grated Parmesan cheese

1/2 lb

potatoes (red skinned or Yukon Gold)

1/2 lb

sweet potatoes

1 lb

carrots (smaller ones)

2 tbsp

olive oil

1 clove

garlic (crushed/minced)

1/4 tsp

dried thyme

1/4 tsp

Kosher salt

1/4 tsp

fresh ground black pepper