Serves 4.
Ingredients
1 lb organic carrots, cut into chunks
1 lb organic parsnips, cut into chunks
1 lb organic red potatoes, quartered
1 red organic onion, wedges
3 tbsp organic olive oil
1 tsp organic rosemary
1 tsp organic thyme
Sea salt and pepper
Method
Heat oven to 425°F. Toss vegetables with oil and herbs. Arrange in a single layer on two sheet pans. Roast 35–45 minutes, turning once, until browned and fork-tender.
Shop Ingredients
1 lb organic carrots, cut into chunks · 1 lb organic parsnips, cut into chunks · 1 lb organic red potatoes, quartered · 1 red organic onion, wedges · 3 tbsp organic olive oil · 1 tsp organic rosemary · 1 tsp organic thyme · Sea salt and pepper
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