Roasted Roots with Fresh Herbs -serves 4-
1-1 ½ lb. potatoes Irish or Sweet, cubed
2 lbs various roots cubed (turnips, beets, carrots, etc.)
1 onion, roughly chopped
4-6 cloves garlic, chopped
3-4 T. fresh herbs (thyme, sage, basil)
Olive oil, to coat
Sea salt to taste
1 Toss all the vegetables and herbs with the oil and salt. Spread on a baking sheet.
2 Roast in a 400-degree oven for 35-45 minutes, stirring/flipping after 20 min.
3 Can be served atop a bed of fresh greens, such as chard or kale. Or topped with goat Chevré.