Roasted Potatoes, Carrots and Parsnips

Serves: 10 Save

Ingredients (7)

  • 1 tsp kosher salt
  • 5 large carrots 2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal
  • 4 large parsnips 5-ounces each, peeled, ends trimmed, sliced on diagonal
  • 2 sweet potatoes 5-ounces each, peeled, cut into medium cubes
  • 2 tbsp olive oil
  • 2 tbsp fresh herbs thyme, oregano, sage, or rosemary
  • 1 Freshly ground black pepper, to taste

Directions

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