Roasted Root Vegetables
Photo and recipe from: Joshua Weissman, Slim Palate
This recipe is a great way to use some in-season produce!
Ingredients
- 7 large carrots sliced at a diagonal
- 2 large sweet potatoes peeled and cut into 1 inch cubes
- 3 medium sized beets cut into 1 inch cubes
- 3 cloves of garlic thinly sliced
- 1½ tablespoons fresh rosemary chopped
- ½ tablespoon fresh thyme chopped
- ¼ cup butter
- salt and pepper to taste
Directions
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil.
- In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme. Pour the melted butter over the vegetables and herbs. Season with salt and pepper and toss well to coat.
- Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around every 10-15 minutes or so to ensure even cooking.
Notes
For more caramelization on the outside, broil the vegetables for about 3-4 minutes after they’re done roasting!