Mixed Roasted Root Vegetables

Mixed Roasted Root Vegetables

1 Tbsp. Kosher Salt, plus additional salt to taste

1 Lb white potatoes scrubbed, peeled and cut into 2 inch pieces

1 Lb carrots, peeled and cut into 2 inch pieces

1 Lb parsnips, scrubbed, peeled and cut into 2 inch pieces

2 Tbsp. Spirits & Spice Garlic & Butter EVOO

1 tsp Spirits & Spice Garlic Pepper

2 Tbsp. chopped fresh parsley


Preheat oven to 375 degrees Fahrenheit.  Fill a large pot with hot water and 1 Tbsp of the Kosher Salt and bring to a boil.  Add the potatoes, carrots and parsnips.  Bring back to a boil, cover and boil for 5 minutes.  Remove from heat and drain well.  In a shallow baking dish large enough to hold all the vegetables in a single layer, toss the vegetables with the Garlic & Butter EVOO, Garlic Pepper and salt to taste.  Bake in oven for 20 to 30 minutes until browned, turning vegetables once during cooking.  Transfer to a serving dish and sprinkle with fresh chopped parsley.

 From the kitchen of Kim Weiss, owner of Spirits & Spice


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