Herb Roasted Root Vegetables
Ingredients
- 4 pounds Mixed root vegetables, peeled and cut into cubes or julienned
- 1 cup Shallots, peeled (if large cut into quarters)
- 1 head Garlic, peeled and cloves separated
- 3 Tbsp Olive oil
- 2 Tbsp Chopped herbs (rosemary, thyme, savory, oregano, sage)
- to taste Coarse sea salt and black pepper
- as needed Chopped parsley for garnish (optional)
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