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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Root Vegetables with Rosemary Recipe

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This recipe for Roasted Root Vegetables with Rosemary is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs (2 KG) fresh assorted root vegetables cut into 1" (2.5 cm) pieces (e.g. peeled and sliced parsnips, carrots, turnips and rutabaga; red onions sliced into wedges; whole garlic cloves; halved baby red-skinned potatoes; sweet potatoes sliced into wedges)
5-6 tbsp. olive oil
1 tsp. sea salt
1 tsp. dried rosemary or 1 fresh rosemary sprig, chopped
Directions:
Directions:
Preheat oven to 400º. Microwave potatoes and sweet potatoes for a few minutes beforehand as they take longer to cook. Toss the prepared vegetables in a bowl with the olive oil, salt, pepper and rosemary. Spread the vegetables on a baking sheet in a single layer. Roast in the upper third of the oven for approximately 30-40 minutes, or until tender when pierced with the tip of a knife. Remove the baking sheet from the oven and transfer the vegetables to a serving platter or bowl. Enjoy!
Personal Notes:
Personal Notes:
You can mix and match any of the vegetables, as long as you include either the garlic or red onion or both.

 

 

 

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