Roasted Root Vegetables

By Erika on August 27th, 2012 / / No Comments

Yield: Serves 4

Roasted Root Vegetables

Ingredients

  • 8 oz baby carrots
  • 2 yukon gold potatoes, peeled and cut into 1 1 1/2″ pieces
  • 1 parsnip, peeled, cut into 1″ slices
  • 4 beets, red and golden, peeled and sliced into 1- 1 1/2″ pieces
  • 1 leek, white part cut into 1″ pieces
  • 1 onion, cut into 1- 1 1/2" pieces
  • 2 teaspoons olive oil
  • Course sea salt & freshly ground pepper to taste
  • 1 teaspoon rosemary, finely chopped
  • 2 cloves garlic, smashed then finely minced

Instructions

  1. Preheat oven to 400 degrees.
  2. Put all the vegetables in a baking dish with the olive oil, and toss with sea salt and pepper. Add garlic and rosemary and gently toss.
  3. Cover with foil and roast for 15 minutes.
  4. Take vegetables out of oven and uncover; put back in oven for about 15-20 more minutes, until vegetables are tender.

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