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Roasted Vegetables

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

1 lb

Carrots, medium

4

Fennel, bulbs

1

head Garlic, cloves, skin-on

1 lb

Parsnips, medium

1 lb

Red onions, medium

1/2

bunch Thyme, fresh

1

Salsa rossa

1 tbsp

Maldon sea salt

1/2 cup

Olive oil