Roasted Rosemary Root Veggies

I always run into the problem of not being able to cook and eat my veggies before they go bad in my fridge. I am incapable of NOT feeling bad about wasting food when there are people that have none, so I have a few failsafe recipes that work for most produce.

This one is really easy, and you can use whatever root veggies and fresh herbs you have around your kitchen.

This recipe serves 2, but can be increased by however much you need

Ingredients:

1 Large Parsnip in 1 ½ inch cubes

1 Large Carrot in 1 ½ inch cubes

1 Sweet Potato in 1 ½ inch cubes

Note: It is important that the veggies are roughly the same size so that they roast evenly

1 Tbl fresh Rosemary, chopped or just pulled off the stalk

3 cloves of garlic (less if you prefer) finely diced

1 tsp Ground Black Pepper

1 tsp salt

1 Tbl of Extra Virgin Olive oil

Note: Please keep in mind that olive oil, while better for you than butter and other trans fat, is still an oil, so go easy. Use as little as you can while still coating the veggies so that they don’t stick to the pan.

Directions:

Preheat oven to 350

Add chopped veggies, garlic rosemary, oil and S&P to a large mixing bowl and toss. You want the root vegetables to be coated evenly, and the rosemary and garlic evenly distributed.

Pour the mixture onto a baking sheet, and bake for 20-35 mins. Ovens heat differently, so check and stir the mixture after about 15 minutes or so. The veggies are done when they are pierced easily with a fork.

This can work as a side dish or as a main dish when served over brown rice. It also makes your house smell WONDERFUL!

Let me know what you think, and enjoy