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Roasted Root Vegetables
Ingredients
- 2 medium parsnips
- 2 medium beets (red or golden)
- 2 medium carrots
- 1 celery root (celeriac)
- 1/2 cup O&CO. Lemon Specialty Olive Oil
- O&CO. Salt & Herb mix for Pasta & Salads
- Freshly ground black pepper
Directions
- Preheat the oven to 425 degrees.
- Wash, peel and cut the vegetables. Toss them with about half of the olive oil (enough to thoroughly but lightly coat), a large pinch of the salt & herb mix and black pepper to taste.
- Arrange the vegetables on a baking pan large enough so that there is only one layer and the pieces aren't crowded. Roast the vegetables in the oven for 30-40 minutes, or until tender when pierced with a fork. Serve drizzled with the remaining lemon olive oil.
