Dominie Heiser, Wine Club Manager
3 medium parsnips, peeled and cut into 1 1/2” circles
3 medium carrots, peeled and cut into 1 1/2” circles
1 1/2 lbs baby red potatoes, halved
2 rutabagas, peeled and cut into 1” pieces
1/2 lb fresh brussels sprouts, halved
1/2 cup olive oil
1 Tablespoon Kosher salt
3 Tablespoons dried Italian seasoning
3 cloves garlic, finely minced
2 teaspoons freshly ground black pepper
2 Tablespoons apple cider vinegar
1/2 cup fresh parsley, medium chop
Preheat oven to 400 degrees and position the rack in the center of the oven. Toss vegetables, olive oil, Italian seasoning, garlic, salt and pepper in a large bowl. Spread evenly on a cookie sheet. Roast, stirring occasionally until golden brown, 35-40 minutes.
Toss with apple cider vinegar and parsley before serving.