THESE COLORED ROOTS

I saw this recipe while flippin' through a magazine & was sold.

I love veggies and so does my husband.

I plan on making something easy tonight. Today was my day off and I 

have been gardening all day...and I am pooped.
I will also have a few glasses of wine while cooking...and eating.

"Roasted Root Veggies"

Ingredients:

6 cups of chopped:

carrots

parsnips (my store did not have any, so I got a beet instead)

1 rutabaga

2 tablespoons of olive oil

Salt & Pepper

6 Fresh Sage Leaves

6 Fresh Thyme spings

2 tablespoons of chopped flat leaf parsley

Directions:

Preheat oven to 400˙ F

Peel all veggies & cut into 1/2 inch slices

In a baking dish, toss veggies with olive oil & a few pinches of salt and pepper.

Add the sage and thyme.

Cover & roast for 20 minutes.

Uncover & give the dish a shake to loosen the veggies.

Roast for another 15-20 minutes until tender

Remove the sage and thyme and add the parsley before serving.

TWO TASTE TESTERS:

ME: EHHHHH... they are a little greasy. Maybe they could have been cooked longer, or have been put under the broiler. I would try it again with the parsnips instead of the beets.

CJ: I thought they were great, seasoned well. You could taste the sweetness of the caramelization. The colors were awesome.

2 out of 5 stars

✭✭☆☆☆