Autumn Roasted Potatoes and Root Vegetables

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Autumn Roasted Potatoes and Root Vegetables
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What a delicious brunch dish. Substitute your favorite seasonal root vegetables. Serve with poached or fried eggs. Switch up the meat or leave it out altogether.

Ingredients

  • For the roasted root vegetables:
  • 2 lbs. russet potatoes, washed and cut into 1 inch chunks
  • 8 oz. turnip, peeled, cut into 1/2 inch chunks
  • 8 oz. parsnips cut into 1/2 inch chunks
  • 4 oz. melted butter
  • 4 oz. olive oil
  • 1 Tbs. kosher salt
  • 1 tsp. fresh cracked pepper
  • 2 sprigs of rosemary
  • 6 sprigs of thyme

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix olive oil and butter together. Toss vegetables in 1/2 of oil; spread remaining oil onto 1/2 sheet pan.
  3. Spread vegetables onto pan. Sprinkle with salt and pepper; lay herbs over all.
  4. Cook at 350 degrees F until cooked through and lightly browned. Flip vegetables over and cook until browned on the other side, remove herbs. Serve with poached or fried eggs and/or your favorite breakfast meat. Serve hot.
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Yield: Serves 6-8
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