Recipe Blog

French Oven-Roasted Root Vegetables

3 medium carrots, halved lengthwise

1 lb new red potatoes, quartered

1 lb parsnips, sliced lengthwise into 8 sticks

2 medium red onions, cut lengthwise into 6 wedges

1 lb sweet potatoes, cut into 1-2 inch chunks

2 Tbsp Gardenaire Herbes de Provence spice blend

1/3 c extra-virgin olive oil

Preheat oven to 400 F. In a large mixing bowl, combine Gardenaire spice blend and olive oil. Add all cut vegetables and mix with hands until veggies are well-coated. Arrange in one layer on baking sheets lined with parchment paper. Bake 25-30 minutes or until cooked through. Serve.