Root vegetables are the best models.
Seriously. They are knockouts on the runway called a knife.
They pose elegantly for still shots.
God was just so creative with some of the things He decided to grow in the earth.
This recipe is easy . . . but the Hottie claims it took me 45 minutes to cut up all of the vegetables. (No wonder I don’t seem to get anything done around the house.)
Ingredients
- 1 lb sweet potatoes (cut into 2 inch chunks)
- 1 lb potatoes (cut into 2 inch chunks)
- 2 large carrots (guess what? cut into to 2 inch chunks)
- 2 parsnips (peeled and cut into 1.8 inch chunks)
- 4 turnips (scrubbed and quartered)
- 1 head of garlic (I separated the bulbs and skinned them. Yes, you will have BAD breath from this dish.)
- sea salt
- rosemary (fresh, if available)
- 2-3 tbsp olive oil or coconut oil
Directions
Make sure you have time, a sharp knife, and a good cutting board.
Preheat your oven to 400 degrees. You can line a cookie sheet with parchment paper. Or if you are like me, simply place the chopped root veggies on a well-used stone . . . or plane ol’ cookie sheet. Actually, a 9x13 glass pan will work. Simply put, don’t be a slave to the recipe.
Once you have your veggies ready to go, have a party in a bowl with them. Add the olive oil and sea salt and toss this colorful bounty. (This would be an excellent time to add dried rosemary if you don’t have fresh rosemary.)
IF you are a prepared chef, after pouring your roots onto the cookie sheet, lay the rosemary springs on top.
Roast vegetables for 35 minutes or until they are golden brown and soft.
An artisan loaf and grilled portabella mushrooms accompanied our meal.
