Rosemary Garlic Root Veggies
Rosemary Garlic Root Veggies

Rosemary Garlic Root Veggies

September 11, 2016

Ring in the Fall season with this colorful, delicious, hearty dish alongside a nice steak, lamb chops or chicken. You could also serve this as a vegetarian meal.

Serves: 4

Ingredients

3 Tblsp extra-virgin olive oil (EVOO)

1/8 cup chopped fresh rosemary

3 garlic cloves, minced (ok to use store bought minced garlic in a jar)

1 large carrot, peeled & sliced into 1" pieces (thinner bottom pieces 1 1/2'" to 2")

2 med-small parsnips, peeled & sliced into 1" pieces (thinner bottom pieces 1 1/2'" to 2")

1/2 small jicama, halved, peeled & sliced 1/4" thick

1 med-small turnip, peeled, halved & sliced 1/4" thick

1 small sweet potato, peeled, cut into 4th's lengthwise, then sliced into 1/2" pieces

3 small red potatoes, each cubed into 8 pieces

1 1/2 tsp sea salt

Directions

1 Root Veggies.

2 Preheat oven to 400°.

3 In a small bowl; mix EVOO, rosemary & garlic.

4 Place all the prepped veggies, carrots thru red potatoes, in a 3 quart glass baking dish.

5 Pour EVOO mixture over veggies & toss to coat. Spread veggies out in a single layer in baking dish. Sprinkle evenly with salt.

6 Bake uncovered, on middle oven rack, 35 to 45 minutes or till veggies are tender to your liking. Give veggies a good stir halfway through cooking time.

7 Leave on middle oven rack & give them a quick broil, 3 to 4 minutes. Remove from oven & serve.

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