Roasted Root Vegetables
 
 
Makes about 6 servings
Ingredients
  • 1 (28-ounce) bag mixed small potatoes, halved
  • 1 pound sweet potatoes, peeled and cut into wedges
  • 1 pound parsnips, quartered
  • 1 small red onion, quartered
  • 5 cloves garlic, smashed
  • ¼ cup chopped fresh sage
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 450°. In a large bowl, stir together all ingredients. Divide between 2 (12-inch) cast-iron skillets.
  2. Roast until tender and beginning to brown, about 30 minutes.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/dijon-and-sorghum-glazed-cornish-game-hens/