Savory Roasted Winter Veggies
- 1/2 lb parsnips (peeled and cut into 1" cubes)
- 1/2 lb carrots (peeled and cut into 1" cubes)
- 1/2 lb sweet potatoes (peeled and cut into 1" cubes)
- 1 c diced onion
- 2 T olive oil
- 1 t dried basil (or 1 sprig fresh)
Preheat oven to 425F/Gas 7. Line an oven pan with foil or spray with an oil spray.
Trim and peel the parsnips, carrots, and sweet potatoes; cut into approximately 1" cubes. Peel onion and dice in a 1/2 inch dice.
Put the cubed and diced veggies in the pan and drizzle the oil over them; toss to coat.
Use scissors to chop the basil and stir into veggies. Season with salt and pepper.
Roast approximately 45 minutes, or until veggies are tender.
Excellent with a roast beef or pork loin,