Roasted Root Vegetables
A Uncategorized recipe with parsnips peeled halved and cut into 1 inch pieces, turnips peeled and cut into 1 inch pieces, yukon gold potatoes peeled and cut into quarters. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
In large greased roasting pan, combine vegetables and sage.
leaves of fresh sage slivered(8) - 2
Combine oil, salt, and pepper.
salt(1 1/2 tsp)black pepper(1/2 tsp) - 3
Drizzle over vegetables and toss.
- 4
Roast, uncovered in a 425° oven for 30-35 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- 5
Drizzle with honey, stir gently.
honey optional(1/4 c) - 6
Bake 5 minutes more.
- 7
Serve sprinkled with snipped sage.
leaves of fresh sage slivered(8)
Nutrition Facts
Per serving
Rate this recipe
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Roasted Root Vegetables
A Uncategorized recipe with parsnips peeled halved and cut into 1 inch pieces, turnips peeled and cut into 1 inch pieces, yukon gold potatoes peeled and cut into quarters. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
7 steps- 1
In large greased roasting pan, combine vegetables and sage.
leaves of fresh sage slivered(8) - 2
Combine oil, salt, and pepper.
salt(1 1/2 tsp)black pepper(1/2 tsp) - 3
Drizzle over vegetables and toss.
- 4
Roast, uncovered in a 425° oven for 30-35 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- 5
Drizzle with honey, stir gently.
honey optional(1/4 c) - 6
Bake 5 minutes more.
- 7
Serve sprinkled with snipped sage.
leaves of fresh sage slivered(8)
About this recipe
A Uncategorized recipe with parsnips peeled halved and cut into 1 inch pieces, turnips peeled and cut into 1 inch pieces, yukon gold potatoes peeled and cut into quarters. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
