Roasted Root Vegetables

I love to use whatever root vegetable I have in my fridge. My favorites are beet, parsnip, carrot, and sweet potato. But, feel free to get creative, use anything…turnips, kohlrabi, celariac, onion, purple potato, rutabaga…the list is endless. I prefer to wash the vegetables and not peel them. So many nutrients are in the peel. Cut roots into different shapes to make the dish look more creative.


8 to 12 carrots washed cut into discs
3 large beets washed and cut into thick wedges
2 sweet potatoes or garnet yams washed and cut into chunks
3 cloves peeled garlic
2 or 3 sprigs fresh rosemary, thyme or basil
½ t Salt
Lots of freshly ground black pepper
Extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F.

Place all the vegetables and the herb sprigs in a large baking dish or deep baking sheet. Roughly chop garlic toss with vegetables. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Place roots in preheated oven and bake, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter.