Rosemary Roasted Root Vegetables


Ingredients Print Recipe


6

cups of a variety of root vegetables - choose from sweet potatoes, parsnip, carrots, small potatoes, beets + a red and yellow onion.

Olive oil

Salt

Rosemary - fresh or dried

Salt and black pepper + optional red pepper flakes for some extra zing)

This time of year my family and friends can’t get enough of these roasted root veggies. I’m putting these beauties into the oven twice a week, they’re so popular! Want to make them, too? Super easy, a great alternative to grain, and full of deeply satisfying taste and nourishment. Amazing the next day as leftovers, too, heated up or cold.

Ingredients

  • About 6 cups of a variety of root vegetables – choose from sweet potatoes, parsnip, carrots, small potatoes, beets + a red and yellow onion.
  • Olive oil
  • Salt
  • Rosemary – fresh or dried
  • Salt and black pepper + optional red pepper flakes for some extra zing)

To Prepare

  • Cut your veggies into 1 inch-ish cubes
  • Toss in a bowl with the olive oil, salt, and seasonings
  • Put into a baking tray and bake at 400 for 45 minutes. I start by covering the tray for 30 minutes, then bake uncovered for the remaining time. The veggies should be tender but not mushy. For slightly drier veggies, spread the mixture over 2 baking trays rather than one.

Adding some dried cranberries or currents at the end is delish; you can also add cubed apple to bake with the veggies.

Enjoy, with love,

AJR Sig

 

 

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Erica Stanojevic

Hi Aviva, First of all, thank you for all your amazing work! I regularly refer to information you've provided to guide health choices for my family. Also, I have a question about the above recipe, which calls for olive oil and then baking the veggies at 400 degrees. Doesn't the olive oil denature at that temperature? Isn't that unhealthy? I am curious and have been wrestling with this for awhile. Best, Erica

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    aviva

    Olive oil can go to very high temps without becoming rancid; I'm not personally concerned about this. I do recommend a good deal of raw olive oil in the diet, too!

    Reply

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      Erica Stanojevic

      Thank you!

      Reply

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Gabrielle

How many people do you think this would serve? I plan on having as a part of my Easter meal.

Reply

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    Megan Liebmann

    Hi Gabrielle, This should serve between 4-6 people depending on the portion sizes. I typically make a double batch as they are really delicious as leftovers! Megan- Aviva Romm’s Executive Assistant and Online Nutrition Expert

    Reply
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