Oven-Roasted Vegetables

By Iggiewoman

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1'' cubes
• 2 large carrots, cut crosswise into 3/4'' slices
• 2 medium parsnips, cut into 1'' slices
• 1 medium onion, quartered and cut through to the root into 1'' slices
• 1 turnip, cut into 1'' cubes
• 2 small zucchini, cut into 1'' half moons
• 3 garlic cloves, coarsely chopped
• 3 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1-1/2 tsp salt
• 2 Tbsp fresh parsley, minced
• 2 Tbsp Parmigiano-Reggiano, freshly grated

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

Makeup

Vitamix

Heating & Cooling

Preheat the oven to 450°F. Line a baking sheet with aluminum foil.

Combine the sweet potatoes, carrots, parsnips, onion, turnip, zucchini, and garlic in a large bowl. Drizzle with the olive oil and vinegar. Add the rosemary, thyme, and salt. Toss well to combine.

Spread the vegetables onto the prepared baking sheet in a single layer. Roast the vegetables for 50 minutes, or until the vegetables are browned and crisp-tender. Give the pan a good shake once or twice while baking so the vegetables cook evenly. Transfer to a serving platter. Sprinkle the vegetables with the parsley and Parmesan before serving hot or at room temperature.

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