Roasted Root Vegetables - Imperfectly Wabi Sabi

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!

Wabi Sabi In the Kitchen

Cooking feeds the soul, not just the stomach.

Imperfectly Wabi Sabi recipes are focused on creating simple, cozy comfort foods by blending family tradition, creative ways to “use what we got” – food scraps, left-overs, and all – and by using what’s in season from our very own regenerative Garden.

There’s no wasting around here. Only garden-to-table and family tradition wrapped tastefully together. Happy Wabi Sabi eats.