1celery stalk, chopped in 2-inch lengths (optional)
4cloves garlic, unpeeled
2sprigs fresh parsley
handful basil, chopped
6sprigs fresh thymeor ¾ tsp dried
1tbspextra virgin olive oil, or to taste
½tspdried dill
salt to taste
Instructions
1
Preheat oven to 425°F.
2
Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.
3
Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.
Nutrition Facts
10 servings
Serving size
½ cup
Amount per serving
Calories91
% Daily Value *
Total Fat1.5g2%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol0mg
Sodium34mg2%
Total Carbohydrate18g7%
Dietary Fiber 3g11%
Total Sugars 3g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½large onion, chopped in large pieces
1sweet potatoes, chopped in large cubes
4carrots, peeled and cut in medium chunks
5red potatoes, chopped in large cubes
1celery stalk, chopped in 2-inch lengths (optional)
4cloves garlic, unpeeled
2sprigs fresh parsley
handful basil, chopped
6sprigs fresh thymeor ¾ tsp dried
1tbspextra virgin olive oil, or to taste
½tspdried dill
salt to taste
Directions
1
Preheat oven to 425°F.
2
Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.
3
Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.