One of the easiest side dishes around, these oven roasted root vegetables are seasoned with just garlic and herbs. A hearty dish to serve alongside a variety of poultry and meats!
Pre-heat the oven to 400F, an line a baking sheet with parhcment paper or lightly grease it with oil.
Peel the root vegetables and trim off the ends. Lightly crush the garlic cloves and remobve the skin.
Cut the vegetables into bite sized peices, about ½ - 1 inch in size. Keep the root vegetables chunks roughly uniform in size to ensure even cooking. Rough chop the garlic cloves.
Toss all the root veggies in a bowl and add the chopped garlic, oil, salt and pepper. Spread the root vegetable mixyure out on the baking sheet, and roast for 30 minutes.
After 30 minutes, the vegetables should all be cooked, but not have started to brown at the edges. Roast for another 10 minutes until the edges start to brown.
Remove the roasted root vegetables from the oven and sprinkle with the freshly chopped parsley. Serve immedietly.