Roasted root veggies
 
 
Ingredients
  • 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
Instructions
  1. Chop all veggies into bite size pieces and combine in a large bowl.
  2. Add in remaining ingredients and stir to combine.
  3. 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/