Ingredients
-
3
Oz
Turnips Cut into sticks
-
3
Oz
Rutabaga Cut into sticks
-
4
Oz
Parsnip Cut into coins
-
4
Oz
Carrot Cut into coins
-
3
Oz
Red Onion Julienne 1/4″ wide
-
3
Oz
Red Pepper Julienne 1/4″ wide
-
2
Cloves
Garlic Chopped
-
1
Tbsp
Olive Oil
-
2
Tbsp
Parsely Chopped
-
2
Tbsp
Basil Chopped
-
1
Tsp
Rosemary Chopped
-
1
Tsp
Montreal Seasoning
Instructions
-
In a mixing bowl add cut vegetables, chopped herb, olive oil and seasoning and mix well.
-
Place on a sheet pan and roast in a preheated 450 degree oven for 12-15 minutes or until vegetables are tender. Stir vegetables once during cooking process.
-
Remove vegetables from oven and transfer to chosen serving vessel and serve immediately.
-
In a mixing bowl add cut vegetables, chopped herb, olive oil and seasoning and mix well.
-
Place on a sheet pan and roast in a preheated 450 degree oven for 12-15 minutes or until vegetables are tender. Stir vegetables once during cooking process.
-
Remove vegetables from oven and transfer to chosen serving vessel and serve immediately.