Roasted Root Vegetables

By jeaninemg

Ingredients

• 3 lbs. assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas) peeled and cut into consistently sized chunks
• 8 shallots, peeled and halved lengthwise
• 1/4 C extra virgin olive oil
• 2 T. fresh chopped herbs (thyme, parsley, dill, rosemary, sage -- your choice)
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Preparation

Step 1

Place rack in center of your oven and preheat to 400 degrees.

In a large roasting pan or baking sheet toss vegetables and shallots and oil, herbs, salt and pepper.

Roast, uncovered, stirring once or twice until vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm until ready to serve.