Roasted Root Vegetables
- 3 lbs. assorted root vegetables: carrots, parsnips, beets, sweet potatoes, turnips
- 1/4 cup avocado oil
- salt and black pepper
- chopped rosemary, thyme or parsley, plus more for garnish
Preheat over to 425°F.
Cut vegetables into roughly 2" chunks.
Set cut vegetables in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Roast the vegetables in the oven without stirring for 20 minutes. Check if they look dry and sticking to the pan. If so, drizzle some more oil. Stir, then roast for another 20 minutes.
Stir in herbs, then return the pan to the oven to the oven for another 20 to 40 minutes, until crisp.
Remove from the oven. Garnish with rosemary or thyme.
NOTE: Olive oil is not used in this recipe because the temperature needed to cook these vegetables goes above the olive oil smoke point.