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Ingredients

Scale
  • 2 cups of carrots
  • 3 cups of sweet potatoes
  • 5 cups of potatoes
  • 2 cups of red onion
  • 1 ½ cups celery
  • 2 cups of butternut
  • A handful of each – fresh sage, rosemary, thyme
  • 1 ½ TBS Coase salt and 1 TBS black pepper
  • Italian olive oil

Instructions

Preheat oven to 400°F/ 200 C.

Cut all the veggies into 1 inch/2.5 cm cubes. Place them in a large mixing bowl.

Chop the fresh sage, rosemary and thyme into a fine herb rub. It should yield about a cup.

Add these to the bowl along with the salt and pepper. Drizzle generously with a good Italian olive oil and massage to coat evenly with oil and spice.

Line 2 -4 baking sheets with parchment paper (depending on how many veggies you are making). The goal is to keep the veggies are one layer thick, so they caramelize and brown. If you overcrowd them they will boil. So if you’re making a lot of veggies cook them in multiple batches.

Place them in the oven and roast for 40 to 45 minutes tossing them mid-way. Roast until they are golden. Adjust salt and pepper to taste and drizzle with good olive oil before serving.

Serves 8 – 10

 

Notes

You can make them ahead of time and reheat them. Drizzle with a good Italian olive oil before serving.