Roasted Root Vegetables
As the weather begins to cool, there’s nothing like a bouquet of roasted vegetables to fill you up and you can make enough to last for several days.
- 2 pounds of mixed root vegetables (sweet potatoes, parsnips, carrots, beets, turnips, rutabagas) peeled and cut into one inch pieces or cubes
- 1 medium to large onion, peeled and cut into small wedges
- 1 dozen fresh garlic cloves, peeled
- 1 tablespoon extra-virgin olive oil
- Chopped rosemary
- Salt and black pepper to taste
- Heat oven to 400 degrees
- Put all the vegetables in a roaster o baking pan and toss with olive oil. Try not to crowd the vegetables.
- Roast the vegetables for about 45 minutes, turning and moving them every 15 minutes so they roast evenly. Add the garlic cloves after 30 minutes. Vegetables should be fully roasted between 45 minutes to an hour. Before serving sprinkle the fresh rosemary on top. An alternative to the rosemary is a dash of balsamic vinegar.
This can be offered as a side dish or you can top fresh cold salad greens with the warm roasted vegetables and add warm lentils or beans to make a main “hot-cold” dish.