2 tablespoons Garlic EVOO
2 tablespoons Dill EVOO
4 tablespoons Thyme Balsamic
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon salt pinch of black pepper
2 turnips, cut into wedges
4-6 red bliss potatoes, cut into wedges
2 parsnips, peeled and halved lengthwise
3-4 carrots or tri-colored carrots, peeled and halved lengthwise fresh rosemary, thyme, and dill for garnish
Preheat oven to 400°F.
In a large bowl, combine olive oil, balsamic, honey, paprika, salt, and pepper, whisk to combine.
Add veggies and toss to coat. Transfer veggies to a large baking sheet and arrange in a single layer. Place in the oven and roast for 25-35 minutes or until tender. Remove from the oven and garnish with rosemary, thyme, and dill before serving.