Roasted Root Vegetables
- 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
- Preheat oven to 450°. In a large bowl, stir together all ingredients. Divide between 2 (12-inch) cast-iron skillets.
- Roast until tender and beginning to brown, about 30 minutes.
Recipe by Southern Cast Iron at https://southerncastiron.com/dijon-and-sorghum-glazed-cornish-game-hens/
3.5.3226