Wednesday, November 21, 2012

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
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.

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