Golden Veggies and Herbs
Ingredients
2 golden beets, peeled and cubed
2 russet potatoes, peeled and cubed
2 gold potatoes, cubed
1 large sweet yellow onion, thinly sliced
1 cup cherry tomatoes, whole
1/4 cup olive oil
2 garlic cloves, peeled and diced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Salt and freshly ground black pepper to taste
2-3 green onions (scallions), sliced
Instructions
Pour the herbs and oil over the root vegetables and toss gently.
Season with salt and freshly ground black pepper to taste.
Spread the coated vegetables on a baking sheet in an even layer.
Place the baking sheet in the preheated oven and roast for about 30-35 minutes at 400, or until the vegetables are tender and slightly caramelized.
About 15 minutes before the vegetables are done roasting, add the cherry tomatoes and onions to the baking sheet.
This will allow them to soften without becoming overly cooked.
