Rosemary Garlic Roasted Root Vegetables
Roasted Root Vegetables: This simple side dish of roasted root vegetables (carrots, turnips, potatoes, etc.) tossed with fresh herbs is sure to please.
Ingredients
- 8 carrots
- 4 potatoes
- 1 turnip
- 2-3 Sprigs fresh rosemary
- 3-4 cloves garlic
- 1/2 teaspoon peppercorns or 1/4 teaspoon ground
- 1/2 teaspoon pink rock salt or 1/4 teaspoon ground
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees F.
- Scrub the vegetables and peel if desired. Cut into fairly even 1 1/2 inch pieces. Put into a bowl or plastic bag.
- Remove rosemary leaves from stems. With a mortar and pestle crush the rosemary leaves, garlic, peppercorn and salt.
- Drizzle olive oil over vegetables and toss thoroughly to coat. Add crushed spices and toss to coat thoroughly.
- Spread in a single layer on a baking sheet. Use two pans if needed to avoid crowding.
- Bake at 425 for about 45 minutes, stirring once or twice part way through cooking, until golden brown.
Notes
You can use any root vegetables you like besides (or in addition to) the 3 listed here such as parsnips or beets. Be warned that beets will turn everything a light pink hue 😉