Roasted Root Vegetables With Italian Spices!! Madeline’s Recipe!

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I have many amazing people in my life and want to be able to share their talents.  I had been thinking having guest contributors to my blog for a while, and so this is the first in a continuing series.  My daughter, Madeline, who I am proud to say is a Cordon Bleu chef sent me this simple and delicious recipe for roasted root vegetables.  I thought I would share as it is the perfect time of year for this kind of dish.  The left overs can be made into soup by sautéing onions, adding the roasted vegetables and some stock and then puree the mixture til smooth.

Madeline’s Roasted Root Vegetables With Italian Spices


12 yellow-skinned potatoes cut into wedges

2 cups baby carrots or large carrots cut into thick slices

2 large parsnips cut into wedges

2 Tbsps olive oil


1 clove garlic in skin (add more if you want it more garlicky)

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp basil

1/2 tsp steak spice

1 tsp herbs de Provence

salt and pepper

Preheat oven to 450 degrees F.  Line cookie sheet with parchment paper.  Cut end off garlic and leave paper on.  Mix all ingredients in a bowl and be sure to coat vegetables with herbs and oil.  Pour onto baking sheet and bake for 30 to 40 minutes til vegetables are crispy and browned.  I hope you enjoy my daughter’s recipe.  Cheers, Michele