Recipe courtesy of Rusty Winkstern
Total:
55 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl. 

In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan. 

Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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