Roasted Root Vegetables

By trishg

Prep Time: 10 minutes
Cooking Time: 50 minutes
Yields: 3-4 servings

Ingredients

• 3-4 tablespoons olive oil
• 2 tablespoons fresh oregano, chopped
• 4 medium sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2- inch pieces
• 1 pound carrots, peeled, cut into 3/4 inch thick rounds (about 4 cups)
• 1 pound parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
• Sea salt and black pepper to taste

Preparation

Step 1

1. Preheat oven to 425ºF.
2. Stir the oil and oregano in a large bowl.
3. Add sweet potatoes, carrots and parsnips and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets.
4. Roast vegetables until tender and brown in spots, turning occasionally, for about 50 minutes.
Note: this dish can be made up to 4 hours ahead; serve at room temperature, or if desired, re-warm in 350ºF oven for about 15 minutes