Roasted root veggies

This was the perfect accompaniment to a yummy roast, a very homey comfort meal. Those long strips at the top are actually purple carrots, we had several colors of carrots and it sure made for a fun variety!

Roasted root veggies

 

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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.

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