Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Total time: 50 min
Yield: 10 servings
Ingredients: 1 Potato; 1 Sweet potato; 2 Carrots; 1 Parsnip; 1 Turnip; 6 Shallots; 3 tablespoons Olive oil; 2 teaspoons Ground pepper; 1 teaspoon Salt; 6 Thyme sprigs; 6 Rosemary sprigs

⏱ 50 min 🍽 Serves 10 🇨🇦 Real prices

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Ingredients · for 10 (scales to your household)

1 Potato $0.78
1 Sweet potato $0.64
2 Carrots $0.35
1 Parsnip $1.17
1 Turnip $0.37
6 Shallots $1.56
3 tablespoons Olive oil $0.55
2 teaspoons Ground pepper $0.28
1 teaspoon Salt $0.05
6 Thyme sprigs $0.26
6 Rosemary sprigs $1.12

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

Preheat oven to 425°. Place first 7 ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Per serving

Cal

Protein

13g

Carbs

Fat

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