Oven Roasted Root Vegetables

Imported & edited by @thejoslynjourney

Prep Time

30m

Cook Time

40m

Total Time

1h 10m

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

Scale

1 pound yams (orange sweet potatoes) – 2 small or one large, peeled

3/4 pound red potatoes scrubbed clean, peel on

1/2 pound beets (red or golden), trimmed and scrubbed clean

1/2 pound large carrots peeled and halved lengthwise

1 parsnip medium sized (4-5 oz), peeled and halved lengthwise

1/2 red onion peeled

6 whole garlic cloves large sized

1/4 cup extra virgin olive oil divided

2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)

5 sprigs fresh rosemary (or 3 tsp dried rosemary)

1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)

1 teaspoon kosher salt or more to taste

1/4 teaspoon black pepper or more to taste

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Percent Daily Values are based on a 2,000 calorie diet.

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