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Perfect Herb Roasted Vegetables
Feel free to use your favorite root veggies in this dish. Other yummy and nutritious additions are beets, sunchokes, celery root, rutabaga, and even cauliflower! Make sure to cut the veggies in a uniform size to insure even roasting. This recipe was shared with me years ago by a fellow vegan chef, Ayinde Howell, and I am very grateful!
Servings: 4
Ingredients
- 2 sweet potatoes cubed
- 2 carrots cubed
- 2 parsnips cubed
- 2 tbsp fresh dill minced
- 1 tbsp fresh rosemary minced
- 1 tsp fresh thyme removed from stalk
- 2-3 tbsp olive or coconut oil
Instructions
- Preheat oven to 400°, and line a baking sheet with parchment paper.
- Toss the vegetables with the oil, then add the herbs and toss again.
- Spread evenly onto the parchment paper, and sprinkle a bit of sea salt and black pepper. Roast for 35-40 minutes, or until tender and delicious.