Sunday, January 8, 2012

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Serves 4-6.

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