Roasted Root Veggies
I am in a cooking/nesting mood this weekend. My husband is away until Sunday so I am planning a taco night for his return, but today I am in the mood for some hearty vegetables. Maybe it is too offset the apple danish I just ravished for breakfast or perhaps I am just excited about making my first batch of root vegetables this fall. Roasted root vegetables are a great side dish or main dish if you are a vegetarian.
Inspired, I headed to the farmer’s market at Rittenhouse Square to see what was available. I picked up a carrot, two parsnips, a large beet, and a sweet potato. I also grabbed a butternut squash, but I am saving that for a risotto recipe I have planned later this week.
Rosemary and Garlic Roasted Root Vegetables
- 1 sweet potato
- 2 parsnips
- 1-2 carrots
- 1 beet
- 2 tablespoons of olive oil
- 1 head garlic, broken up into cloves without the skin
- salt and pepper
- 2 tablespoons fresh rosemary needles-chopped
Pre-heat oven to 375 degrees. Wash and chop all vegetables into large bite-sized pieces. Place in a large baking dish with sides. Drizzle with olive oil; mix well to coat each vegetable lightly with oil. Sprinkle with salt, pepper and herbs. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.