Roasted Root Vegetables

• rosemary
• thyme
• flat parsley

• root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

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1. Create bed of herbs in bottom of roasting pan and season with rock salt
2. Lay vegetables on top of herbs and add more rock salt
3. Seal with foil, shiny side up to steam while roasting
4. Put roasting pan on stove until it starts popping
5. Roast in oven 45 minutes
6. Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
7. Serve with protein and sauce or glaze

​note:  really don't use eggplants in this recipe