We reside for roasted greens this time of yr and this tray bake from With Love From Kat’s Kat Jamieson is a superb one. Kate places under-appreciated veggies like parsnips and sunchokes centerstage, alongside a potent mix of nutrient-dense herbs. From her new ebook, Blended, Kat’s recipe would match proper in in your Thanksgiving desk this yr or make a scrumptious addition to your weekly meal prep!
Decide up all 100+ recipes in Kat’s new ebook — every thing is designed to be stress-free, nourishing and entertaining-friendly!
Rosemary Roasted Root Vegetable Tray
Serves 4-6
Elements:
10 sunchokes, halved
6 parsnips, minimize into ½ inch items
6 carrots, minimize into ½ inch items
1 candy potato, diced into ½ inch items
2 shallots, peeled and sliced
6 garlic cloves
2 tbsp rosemary, chopped
2 tsp thyme leaves, chopped
¼ cup olive oil
Salt and pepper
Instructions:
1. Preheat the oven to 425 F.
2. On a sheet tray mix the entire substances and toss to mix.
3. Bake for 25-Half-hour or till the veggies are golden brown and cooked via.
4. Ensure you toss them round about half means via the cook dinner time.
Share the submit “A Easy + Spectacular Roasted Root Vegetable Tray”