This is a super easy and visually appealing way to use the season’s gorgeous root vegetables.
I used beets (red and golden), sweet potatoes, and parsnips, with some fresh rosemary. Diced them, roasted them in the oven. Done. That’s it.
♫ Music Pairing: how we gonna kick it? ♫
Click to listen: Beastie Boys: “Root Down”
- 3 beets (or however many of all of these things you have around)
- 3 golden beets
- 4 parsnips
- 3 sweet potatoes
- Fresh rosemary
- Olive oil
Seriously, that’s all.
- Preheat oven to 400.
- Dice all your stuff.
- Toss em with salt, olive oil, minced rosemary. Pro tip – I tossed and roasted the red beets on their own, so that they don’t color the other vegetables like the one red sock in your laundry.
- Roast for 35 for 40 minutes
- I plopped them onto a bed of arugula and squeeze some lemon over the top of the whole thing and topped with additional fresh rosemary.