Cheese & Herb Roasted Root Vegetables

Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Yield: Serves: 6

Ingredients

• 1 lb. small red potatoes, halved
• 1 lb. parsnips, rutabaga or turnips, peeled, cut into 1-inch chunks
• 8 oz. baby carrots
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup chopped mixed fresh herbs, such as thyme, parsley, chives, rosemary and sage
• 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic

Directions

1. Combine potatoes, parsnips and carrots in a shallow roasting pan. Drizzle oil over vegetables; sprinkle with salt and pepper. Toss well and spread into a single layer.
2. Bake in a preheated 400°F oven for 25 minutes or until vegetables are tender. Toss vegetables with herbs and top with cheese. Return to oven and continue baking until cheese is melted, about 3 minutes.