Roasted Root Vegetables
Prep time 10 minutes | Cooking time 45 minutes
Roasting brings out the natural sweetness in these hearty fall vegetables. This makes a wonderful side dish for any meal, a great day off lunch, or even a mid-afternoon snack!
•7 large carrots, cut in 1 inch cubes
•2 large sweet potatoes, peeled and cut in 1 inch cubes
•3 medium beets, cut in 1 inch cubes
•3 cloves of garlic, thinly sliced
•1 1/2 tbps fresh rosemary, chopped
•1/2 tbsp fresh thyme, chopped
•1/4 cup olive oil, or cooking fat of choice
•salt and pepper to taste
•Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
•Mix carrots, sweet potatoes, beets, garlic, rosemary, and thyme in a large bowl and then pour in oil. Season with salt and pepper and toss well to coat.
•Spread vegetables on baking sheet in a single layer. Pop in the oven and cook for 40-45 minutes or until tender and lightly caramelized, turning the vegetables once.
•Optionally, at the end, broil vegetables for about 3-4 minutes when finished for some extra caramelization on the outside of them.