Roasted Root Vegetables
Winter means root vegetables (aka vegetables whose edible parts grow underground – think beets, turnips, carrots, parsnips, sweet potatoes, etc.) are in season. Warm up by roasting up those root vegetables in a quick and simple 1-sheet dish. No need for measuring. Just grab your favorite root vegetables – or what’s available at the market stands – chop, drizzle with some oil, fresh herbs, and salt and pepper. Simple as that.
The Recipe
It’ll take about 5 minutes to prepare, and 40 minutes in the oven. Feeds about 4-6.
Ingredients
Instructions
- 1 turnip
- 2 beets
- 4 carrots
- 1 sweet potato
- 1 sprig of fresh rosemary
- salt
- pepper
- oil
- Turn on oven to 425 degrees F
- Cut up your root vegetables into quarter-inch sizes
- Place onto a baking sheet
- Drizzle oil – just enough to coat the vegetables
- Add rosemary (taking off from the stem)
- Add salt and pepper to taste (just salty enough to your liking)
- Mix together gently
- Place in oven for 40 min.
- Poke with a fork to check if they’re done (should feel soft inside and easy to poke through)
- Scrape off and plate
Goes Great With...
Roasted root vegetable are a hearty and healthy, and delicious side dish to any dinner. Pair this dish with:
- Roasted chicken (try the Meyer Lemon Rosemary Chicken)
- Savory Plum Chicken
- Rice
- Pasta
Enjoy!
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