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.

Ingredients

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

Directions

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