This recipe is from Carron Farms.

Equal amounts of the following with the vegetables peeled and cut into 1/2” thick long slices (resembling 
  fries): Carrots, Sweet Potatoes, Rutabaga, Parsnip, Beets, and Celery Root. (Purple Top Turnips can be used 
  if you have as well)
Fresh Rosemary Sprigs or Dried Rosemary to taste
2 – 4 garlic cloves, pressed or minced ( or more if desired)
Oil, any kind, to lightly coat
Lemon Juice
Salt & Pepper to taste.

1. Combine all the vegetables into a large bowl and toss together with oil, a few dashes of lemon juice, salt, pepper, garlic and rosemary.
2. Bake at 400 F for 25 minutes or until desired tenderness is reached.

NOTE: This recipe can use any root vegetable combination to what you have handy in your house. There are no real measurements to this recipe because you use the vegetables you have – and than amount of the spices, oil and lemon juice work from there. This recipe can be made for 2 servings up to 20 servings, depending on what you need.

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