Digestive Health · Gut and digestion
Healthy Eating
Free recipe
Roasted Root Vegetable Medley
A tray of roasted carrots, parsnips, and beets with herbs.
In the kitchen
Ingredients
- 3 carrots
- 2 parsnips
- 2 beets
- 3 tbsp olive oil
- Fresh rosemary
- Black pepper
Method
- 1 Cut all the vegetables into chunks.
- 2 Toss with oil and rosemary.
- 3 Spread on a tray.
- 4 Roast at 425F for 35 minutes.
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