ROASTED ROOT VEGETABLES
Peel and dice any of the following root vegetables:
sweet potatoes/yams
red skin or Yukon Gold potatoes
beets, golden (red’s bleed)
butternut squash
rutebega
parsnips
carrots
whole crushed garlic
Toss them all into a large pan and drizzle with olive oil, kosher salt and freshly
ground pepper. Add some sprigs of rosemary too, if you like. Roast, stirring once
or twice, at 375 for at least 45 minutes. (If you’re using rutebega, start roasting that
first, as it needs extra time to soften.) Very little olive oil is necessary. 1 T at the
most for a 9 x 13 pan.
No comments:
Post a Comment
So glad to share good recipes with you. Your comments will help improve the recipes. If you have a question, be sure to ask. If you try a recipe, be sure to come back and let us know how it worked for you. Always remember that taste buds do change and with time a person can learn to really love unfamiliar foods.