Herbed Baked Vegetables
This is a favorite at our house. It is very easy to make and a pleasing dish for all ages. I tend to make it during the fall with squash from our garden, interchanging golden potatoes for sweet potatoes. Some may prefer strictly sweet potatoes. Fresh organic root vegetables are fantastic when baked with herbs; they’re always a hit at our table.
2 Potatoes, cleaned and sliced, peel if using sweet potatoes
2 Carrots any color, peeled and cut
½ C Butternut squash, peeled and cut
2 Parsnips, peeled and cut
Approximately 1 C Olive oil, or enough to coat
Approximately 1- 1 ½ tsp Thyme herb, dried
1 ½ tsp fresh Rosemary herb removed from stems or ½ tsp dried rosemary powder
½ tsp Sea salt and ¼ tsp pepper
Directions: Preheat the oven to 350 degrees Fahrenheit. Prepare vegetables. You may use a large sealable plastic bag; add the coating, the vegetables, then shake and rotate bag to coat evenly. Or you may simply add the coating to the vegetables in the baking dish and use your hands to rotate the root vegetables to coat well. Bake 1 hour, turning vegetables over halfway through cooking. Remove and cool for 5 minutes. Share this easy and satisfying recipe with loved ones and dinner guests.