Friday, November 14, 2014

Rosemary Garlic Roasted Root Vegetables

We loved roasted root vegetables with rosemary and garlic. Butternut squash could be used and even red potatoes or beets. Choose the winter vegetables you enjoy most. We used what was in the refrigerator from our farmers'market. We served this with Raw Sprouted Lentil burgers (for those trying to stay ~75% raw through the winter) and burgers for the rest with plus a spring mix salad.
Thanks Courtney for helping prepare this!

1 pound parsnips
1 pound carrots
1 bunch of turnips
1 pound sweet potatoes
1 pound of onion, diced
4 tablespoons extra-virgin olive oil
1 teaspoon Himalayan salt
4 tablespoons fresh rosemary needles
2 heads garlic, broken up into cloves (with or without skin)
1/2 teaspoon freshly ground black pepper

In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and onions with the oil and salt. Roast for 25 minutes at 425. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

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