Rosemary Roasted Roots

Serves: 4 to 6

Prep time: 1 hour

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 475°F. Lightly oil a large, cast iron skillet, a large pyrex or other ovenproof casserole.

Scrub, trim and dice unpeeled vegetables in uniform size, generally in 1-inch cubes. Toss with rosemary, oil, salt, pepper, and garlic. Roast in a single layer, covered, in hot oven for 15 minutes. Remove cover, toss and return to oven. After 15 additional minutes, test beets and rutabagas, as they tend to be more dense and require slightly longer cooking than other roots. If required, continue to roast uncovered for another few minutes. Serve hot. Leftovers are excellent cold, tossed with a light vinaigrette, or combined with cold cooked beans or pasta.

Variation: Use additional rosemary, substitute thyme or a combination of fresh or dried herbs. Dried herbs work best when rubbed vigorously before use to release flavor essence.

Source: Sound Consumer January 2001

Learn more about our recipes. View guidelines »

More about: beets, carrots, cruciferous vegetables, parsnips, rosemary, turnips

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