Comforting, warming, and easy to make, root roasts are one of the mainstays of the winter meal. Adding fiber and plenty of health-boosting minerals and vitamins to you diet, root roasts fill you up and can easily be re-heated for the next night’s meal.
3 lbs. assorted root vegetables roughly chopped into 1 1/2” pieces
1 onion roughly chopped into 1 ½” pieces
3 cloves garlic minced
3 Tbsp. olive oil
1 tsp. sea salt
1 tsp. dried rosemary
1 tsp. dried thyme
Black pepper to taste
Preheat oven to 400F. Combine all vegetables, onion, and minced garlic in rimmed baking pan or ovenproof glass casserole. Add olive oil, sea salt, herbs, and black pepper. Stir well until all vegetables are coated. Bake for 45 - 50 minutes, turning the vegetables with a serving spoon or spatula 2 to 3 times while cooking. Once vegetables are tender when pierced with a fork they are done. Top with a fresh herb of your choice – think marjoram or oregano – just before serving.
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