Roasted root vegetables with rosemary
A bright medley of rosemary flavored roasted beets, potatoes, butternut squash and red onion.
This is one of those dishes that will be devoured hot out of the oven. It’ll take you a good while to peel and chop all the veggies, but it’s worth the effort. And if you can enlist help with the promise of sharing the end result, even better.
You can add in turnips, parsnip, rainbow carrots or any solid root veggie that strikes your fancy. Just be sure to spread these out on the baking pan – they won’t roast as well if they’re piled on top of each other. You may need to roast two separate batches to fit all the chunks in one layer.
- 4 sweet potatoes
- 4 carrots
- 2 large beets
- 1 small butternut squash
- 1 red onion
- 10 small red potatoes
- Grapeseed oil (or other high-heat oil)
- 1 tablespoon dried rosemary
- Salt and pepper, to taste
Peel and cut vegetables. Cut into 2-inch chunks.
In a large bowl, combine all veggies with seasonings. Drizzle generously with grapeseed oil, and toss until all chunks are coated and seasoned.
Spread onto parchment lined cooking sheet. Bake at 400° F until edges begin to darken and veggies are crisp on the outside, soft on the inside. Serve fresh and hot for best results.
Related Topics: Vegetarian