cookmarked logo      
 
from Laura's cookbook

Roasted Spring Root Veggies

     






Links:


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

      copy recipe














    cookmarked logo