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Roast Parsnips with Carrots, Leeks, Potatoes

Joanne Ozug
  • 2018 minutes
  • Serves 4

INGREDIENTS

4 lb

chicken

1 lb

parsnips, chopped

1 lb

carrots, chopped

1

large leek, sliced

2 tbsp

olive oil

lots of salt and pepper

2

sprigs rosemary

5

sprigs fresh thyme

2

garlic cloves, smashed