Roast Vegetables with Herbs - In a Flash
# of Servings
4
Cook Time
Difficulty Rating
Easy
Preparation Time
Ingredients
- 1½ pounds assorted root vegetables: carrots, potatoes, parsnips, turnips, beets
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh oregano, rosemary, sage or thyme, or ½ teaspoon dried organic oregano, rosemary, sage or thyme
- TSD Sea Salt and ground TSD Black Peppercorns to taste
Methodology
Peel and cut vegetables into uniform slices about ¼ inch or so thick. Pat dry with clean towel.
In a large bowl, combine the olive oil, the herbs and salt and pepper to taste and toss in the vegetables. Toss to coat well then remove to a shallow baking tray.
Bake in a 450F oven for 20 minutes or so, turning the vegetables over at mid point, until tender inside and crisp on the outside.
Season with TSD Sea Salt and ground TSD Black Peppercorns to taste
For variations on this theme, try substituting the TSD Salad Seasoning, or TSD Spicy Sea Salt for the regular TSD Sea Salt.
