pat's Recipe

Roasted Root Vegetables with Rosemary

Category: Vegetable

Assorted Root Vegetables

onions (pearl onions work well)
Beets
Whole garlic cloves
small redskin potatoes
parsnips
carrots
rutabagas
turnips
sweet potatoes
celery root

olive oil
chopped fresh rosemary
kosher or sea salt
freshly ground pepper

Plan on 1-1 1/2 cup per serving. Preheat oven to 375F. Cut vegetables into pieces of about the same size. The pieces can be 1 1/2-in or smaller depending on your preference. Use whatever combination of vegetables you like best. The beets, sweet potatoes or squash, and the carrots make the mixture colorful and attractive. Line a large baking sheet with parshment paper. Put the vegetables in a single layer on the baking sheet. Toss with just barely enough oil to coat. Sprinkle with the chopped rosemary, salt and pepper. Roast for 30 minutes to 1 hour, or until the vegetables are tender and lightly caramelized. Stir the vegetables several times during baking. The roasting time will depend on the size of the vegetable chunks.
Use leftovers to make a brunch dish of vegetarian hash topped with poached eggs.