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Lazy Roasted Root Vegetables

October 7, 2016 by Ashleigh 1 Comment

img_8114You know those nights where you just can’t be bothered to cook something fancy for dinner? And by fancy, I mean anything more than like a vegetable? I had one of those nights last night. I told myself I would just slice the lingering root vegetables into huge pieces, roast them, throw them on a plate and that would be dinner. But by the time I added garlic and herbs, they looked so beautiful that it didn’t seem like a lazy dinner at all anymore (even though it totally was). My family ate huge piles of these veggies for dinner topped with avocado. I ate them wrapped up in butter lettuce which was really delicious. I hope you enjoy this easy, flexible recipe all winter long.

Created by Ashleigh on October 7, 2016

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m
  • Serves: 4 people
  • Category: Cooked, Family Style

Ingredients

  • 2 pounds assorted root vegetables (potato, sweet potato, squash, carrot, etc.)
  • 2 onions
  • 6 garlic cloves
  • 1/2 cup fresh herbs (sage, rosemary, thyme, oregano, tarragon, basil)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Peel and roughly chop all of the root vegetables and the onions.
  3. Finely chop all of the garlic and herbs.
  4. In a large bowl, mix together all of the ingredients. Line two large baking trays with parchment paper and spread the vegetables out evenly. Overlapping is okay!
  5. Bake in the oven for 40-60 minutes until vegetables are fragrant and fork tender. Serve in huge generous piles and enjoy!
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