Rosemary Root Veggies
So many veggies, so little time. Let’s explore the world of the unsung vegetables- the land of misfit vegetables- the lost vegetables- the “eeewwww I don’t like that, even though I’ve never tried it” vegetables. Root vegetables are usually available year-round, but they are especially abundant in fall and winter. These make great side dishes to holiday meals! Get your peelers ready because today we are cooking Rosemary Root Veggies.
Root vegetables can be starchy like potatoes, sweet potatoes, and acorn squash. But root veggies can also be non-starchy- these are the ones you want. Non-starchy root vegetables can range from garlic, carrots and onions to turnips, rutabagas, and beets. There are a lot of non-starchy root veggies to choose.
Rosemary Root Veggies:
Wash and peel the carrots. When all the veggies are prepared, add all of them to a large bowl. Drizzle about 1 tbsp olive oil over veggies along with 3 tbsp rosemary (either fresh or dried). Don’t be shy with the seasoning. Add salt and pepper to taste…I used about 2 tsp black pepper and 1/4 tsp salt. Toss with your hands until veggies are coated. Spread rosemary root veggies in a single layer on a baking sheet. Place in hot oven for about 25 minutes. Turn veggies using a spatula and return to oven for another 15-20 minutes or until edges are browned and are fork tender.