ROOT VEGETABLE MEDLY. SO EASY AND COSTS ALMOST NOTHING!

Use any and all Root Vegetables you can think of

-Beets

-Parsnip

-Potato

-Carrots

-Cassava

I used beets, parsnips, carrots, and even threw some zucchini in there.  (All of this came from the free farmers market in SF, but I can’t reveal where it is–you have to find out for yourself, sorry!!)

I sliced them, threw them in a shallow pan, drizzled olive oil, then sprinkled some rosemary, sage, and thyme on top.

Mixed it all up, set the oven for 350 degrees.

~40 minutes later, Voila!

DELISH meal

Related articles

• At The Root Of It All! (garden-eats.com)
• Autumn Eats: Root Vegetable Fries (blisstree.com)
• Simple Cooking: Sweet and Salty Roasted Carrots and Parsnips (chicagoist.com)
• Seasonal Vegetables Liven Salads and Slaw (indiancountrytodaymedianetwork.com)

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