Roasted Irish Roots

Friday, March 13, 2020
Serves 2-4 people 


1/2 lb carrots
1/2 lb parsnip
1/2 lb sweet potatoes
1/2 lb red potatoes 
1/2 lb red onion
2 oz extra virgin olive oil
2 tsp sea salt
1 tsp ground black pepper
1/4 bunch curly parsley
1. Wash and dry vegetables. Peel the carrots and parsnips.

2. Chop all veggies (except parsley) into bite-sized cubes, then steam them for 7 minutes.

3. After the vegetables are steamed, toss them together in a large bowl with olive oil.

4. On a lined baking sheet, spread the vegetables out evenly and sprinkle with salt and pepper, then bake in the oven at 375 degrees for 50 minutes. When finished, chop the parsley and sprinkle on top of the vegetables- let cool and enjoy!
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