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Roasted Medley of Veggie Box Roots by

Tags: onion, thyme, rosemary, carrot, turnip, parsnip


Veggie Box parsnips, peeled and cut into 21/2-inch sticks
Veggie Box carrots, cut into 21/2-inch sticks
Veggie Box turnips, peeled and cut into wedges
3 cloves of garlic (from last week)
1 cup of think onion slices
3 sprigs fresh rosemary or thyme
3 small bay leaves
2-1/2 Tbs. melted unsalted butter
1-1/2 Tbs. vegetable oil
Salt and freshly ground black pepper


Heat the oven to 400F. Dump the vegetables into a large bowl. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Pour into a single layer on a baking pan, and put in the oven. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

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