“WILD HERB FARM” ROASTED ROOT VEGETABLES
Recipe by Well Seasoned Table | Photo by Erin Adams
Yield: 4–6 servings
1 medium sweet potato
1 medium red onion
3 red or Yukon Gold potatoes
1 medium winter squash (like butternut or candy roaster)
3 medium beets, red or gold
4 medium carrots
4 cloves fresh garlic
4 tablespoons Well Seasoned Table Wild Herb Farm Seasoning
Olive oil, as needed
Preheat oven to 425℉.
Peel and cut all vegetables evenly into 1-2 inch pieces. Mince the garlic. Grind the Wild Herb Farm Grinder into bowl until you have about 4 tablespoons.
Coat vegetables liberally with olive oil and toss in the garlic and Wild Herb Farm Seasoning. Make sure everything is well coated.
Brush baking sheet or roasting pan with olive oil and place in all vegetables.
Roast until golden brown and tender, about 45 minutes to an hour.