The time of harvest is upon us. Some great root vegetables are plentiful now. An easy way to savor their rich colors and earthy flavors is in a simple and easy recipe like this one. It’s fun to prepare and can be supplied entirely from a farmer’s market!
Roasted Root Veggies
Ingredients:
- 2 Potatoes (white or sweet)
- 1 Carrot
- 1 Parsley Root
- 1 Beet root
- 2 Onions
- 2 Cloves of Garlic
- 1 Bunch of fresh Rosemary
- 2 Tbsp. Olive Oil
- Coarse Salt
Preparation:
Preset oven to 425 degrees. Cut all vegetable and combine with olive oil and rosemary. Spread onto a baking sheet and top with sliced garlic and salt. Bake for 30 minutes. Serve immediately.