Roasted Root Vegetables


1 1/2 pounds assorted root vegetables, such as parsnips, carrots and potatoes
2 tablespoons olive oil
1 teaspoon chopped rosemary leaves
salt to taste
freshly ground black pepper

  1. Preheat oven to 350°F.
  2. Peel and cut vegetables into 1″ cubes. Toss in olive oil and season with rosemary, salt and pepper.
  3. Place on a baking sheet and roast in the oven for 30 to 40 minutes. The vegetables are cooked when they are easily pierced by a fork.


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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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