Recipe courtesy of Rusty Winkstern

Monument Cafe Roasted Root Vegetables

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes. 

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