Roasted Root Vegetables

Name: Roasted Root Vegetables
Yield: 8
Ingredients: Time:1 hour 30 minutes Yield:8 servings; 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.; 1/4 cup olive oil; Salt and black pepper; Chopped rosemary, thyme or parsley, plus more for garnish

Roasted Root Vegetables was pinched from <a href="http://cooking.nytimes.com/recipes/1014406-roasted-root-vegetables" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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Time:1 hour 30 minutes Yield:8 servings

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3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.

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1/4 cup olive oil

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Salt and black pepper

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Chopped rosemary, thyme or parsley, plus more for garnish

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