Measurements

• 2 lbs potatoes
• 1 lb carrots
• 1 lb parsnips
• 2 onions
• 4 cloves garlic
• 2 tbsp olive oil
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 lb broccoli
• 1 lb cauliflower
• 1 lb green beans
• 1 cup peas

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large roasting pan, combine the potatoes, carrots, parsnips, and onions.
• Drizzle with olive oil and season with salt, black pepper, rosemary, thyme, and bay leaves.
• Toss to coat evenly.
• Roast the vegetables in the preheated oven for 45 minutes, stirring halfway through, until they are golden and tender.
• While the vegetables are roasting, bring a large pot of water to a boil.
• Add the broccoli, cauliflower, green beans, and peas.
• Cook for 5-7 minutes until tender-crisp.
• Drain and set aside.
• Once the roasted vegetables are done, remove them from the oven and discard the bay leaves.
• Serve the roasted vegetables alongside the steamed greens.
• Enjoy your healthy, plant-based Sunday Roast!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.