- 2 lbs. of your favorite veggies–I used turnips, parsnips, beets, radishes, onion, fingerling potatoes, rutabaga, sweet potato, garlic and carrots
- olive oil, to coat veggies
- salt & pepper, to taste
- Italian seasoning
Here are the parsnips (white), turnip (purple), beets and radishes that I picked this morning.
I added these–carrots, fingerling potatoes, rutabaga, sweet potato, onions and garlic.
Like I said, it doesn’t get any easier. Just peel everything, except the fingerling potatoes and cut into pieces that are about the same size.
Put in a Ziploc bag and drizzle with just enough olive oil to coat.
Spread on a rimmed baking sheet and season with salt, pepper and Italian seasoning. (You can use your favorite flavors).
Roast at 400 degrees for about 20-40 minutes. It will depend on the size of your veggies and how fresh they are. They should all be fork-tender, but a little crispy on the outside.
Transfer to a large platter and dig in! This is a great side dish with beef, chicken or pork. But like I said, I could make this a dinner all by itself.
I’m excited to welcome new readers again this week. Here’s a big Laguna hello to my friends in Azerbaijan. Remember, read it first at Stu News.