fbpx

Ingredients:
1 pound organic carrots
1 pound organic celeriac
1 pound organic parsnips
¼  cup olive oil
Kosher salt
Black pepper
Fresh Rosemary, minced
Fresh Thyme, leaves removed from stem

Directions:
Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them on a sheet pan and toss with the oil and a sprinkling of salt and pepper. Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so.Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven.

Member United States Personal Chef Association
The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content is for general information purposes only. The Pickled Beet™ makes no representation and assumes no responsibility for the accuracy of information contained herein. Nor does The Pickled Beet™ issue any claims regarding the efficacy of any specific tests and is not liable for any action taken as a result of information obtained on this site.
©2018  The Pickled Beet™ | www.thepickledbeet.com

Site Designed by Brand By Kelly™ | Developed by Creative Apogee