As promised in my newsletter, I wanted to share one of my favorite recipes for cooking root veggies this season. It's really simple and tastes amazing!
Ingredients (use any or all!)
Sweet potato
White potato
Carrots
Beets
Turnips
Rutabagas
Onions
Garlic (you can put the whole clove in)
Salt
Dried Rosemary
Directions:
Preheat oven to 350-375.
Wash the veggies and chop into 1/2 inch strips.
You can either use a cookie sheet lined with unbleached parchment baking paper or a glass baking dish. Whichever you choose, sprinkle olive oil onto the bottom.
Toss veggies onto the pan and sprinkle with more olive oil, salt and lots of rosemary.
Cook for 30-45 minutes. Toss the veggies every 15. Dish is done when the veggies are soft.
Enjoy!
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