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Oven-Roasted Winter Vegetables
- 1 lb (450 g) parsnips
- 1 lb (450 g) potatoes
- 1/2 lb (225 g) carrots
- 1/2 lb (225 g) sweet potatoes
- 8 medium onions
- 6 tablespoons olive oil
- 3 to 4 large cloves garlic, crushed
- 2 tablespoons fresh chopped herbs (rosemary, thyme, oregano and/or parsley)
- 1 teaspoon coarse sea salt, or to taste
- fresh ground black pepper to taste
Directions:View on Lisa's Kitchen
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