Look at these……don’t they look tasty?
I guess you have to like root vegetables, but even if you think you don’t, give them a try. It just may change your mind! I love cooking with rosemary, and this recipe uses the herb so beautifully.
Roasted Root Vegetables (use the below or any combination of them)
1 small rutabega, peeled and diced
1 sweet potato, peeled and diced
1 butternut squash, peeled and diced
1 onion, cut in quarters and separated
salt and pepper, to taste
several sprigs of rosemary, stripped off stems
1. Preheat oven to 375 degrees. Peel and dice into about the same size cube size all vegetables. (don’t forget that you can add parsnip or turnip roots if you like those). Place on a rimmed baking sheet.
2. salt and pepper to taste, drizzle with enough olive oil ( use olive oil for this dish as it adds so much flavor to the vegetables) to moisten the veggies – you don’t want the veggies swimming in oil – just lightly coated for flavor. Sprinkle rosemary sprigs on veggies.
3. Mix veggies, salt , pepper, rosemary, olive oil, together until coated. Roast in oven until veggies are soft, about 30-40 minutes. (depends on your oven so just watch and check with a fork -should be fork-tender but not mushy.
I like to take left-overs and make a soup – so good! Add a little cream, butter, puree with my emulsion blender, leaving some chunky, shave some parmesan cheese on top, really good!