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Roasted Root Vegetables with Fresh Herbs

Elaine Gordon
  • 60 minutes
  • Serves 8

INGREDIENTS

4

Beets (about 1/2 pound), small

3

Carrots, large

1/4 cup

Chives, fresh

1 lb

Fingerling potatoes

4 cloves

Garlic

1

Parsnip, large

1

Red onion, large

1

Rutabaga, small

1

Turnip

1

Yam or sweet potato, medium

1

Black pepper, freshly ground

1 tsp

Sea salt, fine grain

3 tbsp

Olive oil, extra virgin