Get it all on this Recipe...
1 tablespoon olive oil
¾ lb. potatoes
1 large sweet potato (cut into chunks)
4 carrots (cut into chunks)
2 parsnips (peeled and cut into chunks)
2 onions (cut into chunks)
½ cup chicken stock
2 garlic cloves (minced)
½ teaspoon dried thyme leaves
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Preheat the oven to 400 degrees F.
Pour the oil into a roasting pan and heat the oil in the oven for 5 minutes. Add the potatoes, sweet potato, carrots, parsnips, and onions.
In a small bowl stir together the stock, garlic, thyme, salt, and pepper. Pour this mixture over the vegetables, then toss to coat.
Roast in the oven for 45 minutes, or until the vegetables are tender.
Roasted Root Vegetables
Adapted from Dining with the Duchess by the Duchess of York
This easy vegetable recipe is a great side dish for any type of poultry or meat.
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