Roasted Root Vegetables
Anyone can make a side of vegetables with dinner, but roasting root vegetables like this takes it to a whole other level. Because root vegetables grow underground, they are very nutrient-dense and contain a lot of health benefits. They taste delicious after roasting in the oven with a little olive oil and some spices. Talk about clean eating!
Ingredients
- 1 1/2 pounds root vegetables, (sweet potatoes, carrots, celery root, parsnips)
- 1/8 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic, (minced)
- 2 tablespoons fresh rosemary leaves, (minced)
Instructions
- Preheat oven to 400 degrees F.
- Cut vegetables into same-size cubes and place in a bowl with olive oil, salt, pepper, garlic, and rosemary.
- Toss until all vegetables are well coated.
- Spread vegetables on a baking sheet lined with parchment paper.
- Roast in oven until browned and crisp (about 1 hour), flipping twice with a spatula to ensure even browning.
- Remove vegetables from oven, season to taste, and serve.