Make this dish during the bounty of the autumn harvest. It can be served with baked chicken or fish or a bean stew and a green salad. You can vary the vegetables according to what you have on hand. Make a double batch using a large sheet pan or two baking dishes. Leftover roasted vegetables are delicious eaten cold on green salads with leftover chicken or fish for quick lunches, or mixed with whole grains, steamed greens, and a simple dressing for a quick, nourishing lunch!
Ingredients
3
red potatoes
cut into chunks
2 small
sweet potatoes
peeled and cut into chunks
3
Jerusalem artichokes
scrubbed and cut into chunks
3
carrots
cut into chunks
2
beets
peeled and cut into chunks
½ teaspoons
Herbamare
(or sea salt)
3 tablespoons
fresh herbs
(rosemary, thyme, savory)
3 tablespoons
extra virgin olive oil
2 tablespoons
chopped
parsley
(for garnish)
