1 pound red potatoes, washed and chopped into 1-inch cubes
2 parsnips or turnips, peeled and chopped into 1-inch pieces
1 large red beet, peeled and chopped into 1/2-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
2 red onions, peeled and quartered
1/4 cup olive oil
1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rusty Winkstern, Monument Cafe
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