Slow Roasted Root Vegetables

Ingrédients

• 1 tbsp sage
• 1 cuillère à café thyme
• 1 tsp rosemary
• 2 tasses beets
• 2 tasses, hachées carrots
• 2 tasses cauliflower
• 2 tasses, tranches parsnips
• 1 moyenne red potato
• 2 tasses, en cubes turnip

Directives

1. Preheat the oven to 315 °F (150 °C).
2. Peel the beets, turnips, carrots and parsnips.
3. Cut the beets, turnips, and potatoes into quarters. Then cut similarly sized pieces of carrot, parsnip and cauliflower.
4. Place all the veggies in a large roasting pan. season with salt and pepper. Add fresh herbs.
5. Roast at 315 °F covered in aluminum foil for 30 minutes. Stir vegetables
6. Cook another 30 minutes. Stir vegetables again.
7. Place back in the over, uncovered this time - checking every 10 minutes until done (should be fork tender).
8. Let cool and serve!