Rosemary roasted root vegetables

IMG_6924

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.

As for those beet greens? Don’t you dare throw them away.  There are a lot of things you can do with them and they are SO good for you.

♫ Music Pairing: how we gonna kick it? ♫

Click to listen: Beastie Boys: “Root Down”

beastieboys-1387210902

Ingredients

  • 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.

Instructions

  1. Preheat oven to 400.
  2. Dice all your stuff.
  3. 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.
  4. Roast for 35 for 40 minutes
  5. 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.
  6. Done.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s