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
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
- 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.