We live for roasted vegetables this time of year and this tray bake from With Love From Kat’s Kat Jamieson is a great one. Kat puts under-appreciated veggies like parsnips and sunchokes centerstage, alongside a potent blend of nutrient-dense herbs. From her new book, Blended, Kat’s recipe would fit right in on your Thanksgiving table this year or make a delicious addition to your weekly meal prep!

Pick up all 100+ recipes in Kat’s new book — everything is designed to be stress-free, nourishing and entertaining-friendly!

Rosemary Roasted Root Vegetable Tray

Serves 4-6

Ingredients:
10 sunchokes, halved
6 parsnips, cut into ½ inch pieces
6 carrots, cut into ½ inch pieces
1 sweet potato, diced into ½ inch pieces
2 shallots, peeled and sliced
6 garlic cloves
2 tbsp rosemary, chopped
2 tsp thyme leaves, chopped
¼ cup olive oil
Salt and pepper

Directions:
1. Preheat the oven to 425 F.
2. On a sheet tray combine all of the ingredients and toss to combine.
3. Bake for 25-30 minutes or until the veggies are golden brown and cooked through.
4. Make sure you toss them around about half way through the cook time.