Saturday, September 26, 2009
Roasted Mixed Root Vegetables
I made these last night, for a guest. Coarsely chopped jacket potato, sweet potato, parsnip, and peeled clove garlic roasted at 500 degrees. Olive and canola oil, salt and pepper. Chopped sage, oregano, and thyme from the garden just after they come out of the oven. Personally, I like just potatoes better because they get all crispy.