Slow Roasted Root Vegetables

Ingredients

• 1 tbsp sageNutrition
• 1 tsp thymeNutrition
• 1 tsp rosemaryNutrition
• 2 cups beetsNutrition
• 2 cups chopped carrotsNutrition
• 2 cups cauliflowerNutrition
• 2 cups slices parsnipsNutrition
• 1 medium red potatoNutrition
• 2 cups cubed turnipNutrition

Directions

1. 1Preheat the oven to 315 °F (150 °C).
2. 2Peel the beets, turnips, carrots and parsnips.
3. 3Cut the beets, turnips, and potatoes into quarters. Then cut similarly sized pieces of carrot, parsnip and cauliflower.
4. 4Place all the veggies in a large roasting pan. season with salt and pepper. Add fresh herbs.
5. 5Roast at 315 °F covered in aluminum foil for 30 minutes. Stir vegetables
6. 6Cook another 30 minutes. Stir vegetables again.
7. 7Place back in the over, uncovered this time - checking every 10 minutes until done (should be fork tender).
8. 8Let cool and serve!

Nutrition per serving

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