Project Description

  • 3 cups any combination of vegetables: Irish potatoes, sweet potatoes, turnips, carrots, beets, parsnips, butternut squash
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • 2 tbsp. rosemary
  • Salt and pepper, to taste

Preheat oven to 425 degrees. Cut veggies into uniform or similar sized pieces. Toss with olive oil and sprinkle with diced fresh rosemary. Lay a rosemary sprig or two on top. Roast for 30 to 40 minutes, stirring halfway through cooking time. Add garlic halfway through cooking time and stir.

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