Use any and all Root Vegetables you can think of
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!
- 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)