logo      
 
String was not recognized as a valid DateTime.
from Laura's cookbook

Roasted Spring Root Veggies

Tags:

     

  copy recipe





Links:


Ingredients:
Orange Carrots
White Carrots
Watermelon Radish
Turnips
Onion
1 clove garlic
2T Rosemary
Olive oil
Sea salt
Preparation:
Dice vegetables
Spread onto roasting pan
Toss with garlic, rosemary, salt to taste and olive oil.
Roast at 350 degrees for approx 30 minutes or until veggies are al dente.











share recipes

plan a meal



cookmarked logo