Roasted Root Veggies

My goodness! It has been hard to find computer time these days. Thanks to my hyper-active baby who doesn't like to take naps, finding time to cook let alone blog is near impossible anymore! But for the few precious moments I have right now, I'm going to shoot out a quick blog of one of my favorite Fall dishes. It is super easy to make and it tastes fantastic! If you're looking for a great side dish to try this Thanksgiving, consider this recipe for roasted root veggies.

I don't know about you, but sometimes I get tired of sweet potatoes only being served in a brown sugary marshmallow mound on Thanksgiving day. This recipe, however, offers the naturally sweet flavor of the sweet potato without adding any additional sugar. And, in addition to caramelized garlic and onions, you'd be surprised how sweet, savory, and nearly buttery smooth this dish can be (even without the use of any butter!). Of course, you don't even have to use sweet potatoes at all if you don't want to. The glory of this recipe is that the ingredients are very flexible. You can use any combination of root veggies that you like. So have fun scouring the produce aisle for new and inventive ideas and enjoy this mouth-watering dish that flaunts all the savory flavors Fall has to offer.

Roasted Root Veggies

Ingredients:
Olive oil
Rosemary
Salt & pepper
Any assortment of your favorite root veggies:
  Example 1:
  Potatoes ( either sweet or other), Carrots, Onions, Garlic, and Apple (It’s not a root veggie but it adds good flavor)
  Example 2:
  Potatoes, Carrots, Beets, Onion, Garlic

Preheat oven to 375° F.

Cut all veggies into thick chunks (about 1 inch squares.) Place chunks into baking dish or pan. Drizzle with olive oil and stir until all veggies are slightly wet and shiny. Sprinkle desired amount of rosemary, salt, and pepper on top of veggies (rosemary is pretty strong in flavor so it doesn't take much).

Bake uncovered in oven for approximately 50 min. or until all veggies are soft when poked with a fork, stirring every 15-20 min.