Roasted Root Vegetables
Servings
4Serving size
about 2 cups vegetablesThis recipe can easily be multiplied or divided by 2. This recipe makes good leftovers. Reheat gently in the microwave.
Ingredients
| 1 Tbsp. Olive oil |
| 1 pound Red potatoes (cut into 1 inch cubes) |
| 8 ounces Carrots, raw (peeled and cut into 1 inch pieces) |
| 8 ounces Parsnips, raw (peeled and cut into 1 inch pieces) |
| 8 ounces Shallots, raw (peeled; leave whole) |
| 2 tsp. Dried rosemary |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the oven is hot, add the olive oil and swirl to coat the bottom of the pan.
Add the potatoes, carrots, parsnips, shallots, rosemary, salt and pepper. Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes. Stir gently every 10 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is the perfect accompaniment for roasts whether it’s beef, chicken or lamb. A single pan, an oven, some herbs and you’re good to go. The best part is that it is the only side dish you need: it’s both a vegetable and a starch.
Even better, this is a full point on your Mediterranean diet score in a single serving.