Roasted Root Vegetables with Herbs
By Melissa's Corporate Chefs

Ingredients

3/4 pound Baby Dutch Yellow® Potatoes (DYP's)
1 Organic Yellow Onion peeled
4 Parsnips - scrubbed and trimmed
2 Fennel Bulb washed and trimmed
2 tablespoons Olive Oil
1 tablespoon Vegetable Stock good quality
1/2 teaspoons Ground Black Pepper
1/2 teaspoon Salt
2 teaspoons Thyme leaves finely chopped
sprigs Thyme for garnish

Directions

Slice DYP's in half lengthwise. Cut root ends and stalks from the fennel bulbs; cut each bulb lengthwise through the root end into 4 wedges.

Slice onion crosswise into three equal pieces. Cut parsnips lengthwise in half.

Preheat oven to 400 degrees F.

Place vegetables in a large roasting pan. Toss vegetables in each pan with the olive oil. In small bowl, mix vegetable stock, pepper, salt, and thyme.

Combine the seasoning mixture with vegetables in the roasting pan.

Roast vegetables 30 minutes, stirring once.

Continue roasting 20 to 30 minutes longer, until vegetables are tender and nicely browned. Garnish with thyme sprigs.