Roasted root veggies
- 1 turnip
- 8-10 pearl onions
- 1 fennel bulb
- 5 carrots (we used yellow, orange and purple carrots to make it pretty)
- About ½ pound russet potatoes
- About ½ pound red potatoes
- About ½ pound sweet potatoes
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp rosemary
- ½ tsp tarragon
- ½ marjoram
- About 15 grinds freshly cracked pepper
- 2 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- 3-4 sprigs fresh thyme
- Chop all veggies into bite size pieces and combine in a large bowl.
- Add in remaining ingredients and stir to combine.
- Pour into a roasting pan and bake at 400 degrees for 30-40 minutes or until the veggies are fork tender.
Recipe by Health by Emily at https://healthbyemily.com/roasted-root-veggies/
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