
Roasted Potatoes, Carrots and Parsnips
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
Learn how to make this recipe at American Diabetes Association