Roasted Root Veggies with Sage
From the Kitchen of: Ang DeSmith '14
Ingredients:
4 cup of a variety of root veg: carrots, sweet potatoes, parsnip, white potato, turnip.
Olive oil
2 cup fresh sage
1/4 c. Parmesan cheese
Instructions:
Wash, peel, veggies. Chop into medium size chunks 1-2 inch. Top with sage. Put on baking sheet, drizzle heavy with oil. Bake until crisp. Remove from oven coat with cheese shreds or crumbles. Salt and pepper if desired.
Additional Notes: When baking spread evenly one layer of veggies. Flip a few times.
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