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 … Continue reading Brigid Roasted Root Vegetables