Brigid Roasted Root Vegetables
1/2 lb parsnips
1/2 lb potatoes
1/2 lb carrots
1 onion diced
1 head celery cut into bite size pieces
2 tsp rosemary
2 tsp thyme
2 tsp sage
2 tsp parsley
3 tsp salt
2 tsp ground pepper
¼ vegetable oil
- Boil potatoes, carrots, and parsnips in salted water until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely.
- Preheat oven to 425 degrees F (220 degrees C).
- Place the vegetables into a large mixing bowl and toss with rosemary, thyme, sage, parsley, salt, and pepper.
- Add oil to baking pan, and put in oven for five minutes to heat. Remove pan, add the vegetables and toss to coat with the oil.
Return pan to oven, and roast vegetables, turning every 10 minutes, until tender and golden brown, about 30 minutes