Roasted Root Vegetable

A medley of colorful roasted root vegetables, kissed with herbs and olive oil, makes for a vibrant and savory side dish for your table.


  • Assorted root vegetables (carrots, parsnips, sweet potatoes)
  • Olive oil
  • Salt and pepper
  • Fresh herbs (rosemary or thyme)


  1. Preheat the Ventray Oven to 400°F.
  2. Cut vegetables into bite-sized pieces.
  3. Toss with olive oil, salt, pepper, and herbs.
  4. Roast for 30-40 minutes until tender and caramelized.