Lets get to the ROOT of the matter... Roasted Rosemary Root Veggies!

A bitter wind has started howling through the pines in my backyard and snow was inevitable. Sustained 20-30mph winds rack those trees, year after year and  they still stand tall. Their roots must go just as deep in the soil as their limbs go high up in the air.  And there they stand.  Rooted.

This time of year we turn to our comfort foods. Our lovely, starchy, delicious, subterranean root veggies!

I can't think of a better accompaniment to a seasonal cozy dinner, or a Thanksgiving feast.

But which roots shall we choose?  How about any of them... all at once!  Roasted to perfection, with rosemary, seasalt, and heart-healthy olive oil.

Roasted Rosemary Root Vegetables

1 of each of the following:

large potato, scrubbed and diced

large carrot, cut into "coins"

sweet potato, peeled diced

large parsnip, cut into "coins"

 You may also wish to include:

1 turnip, pealed and diced

1 rutabaga, peeled and diced

enough virgin olive oil to coat veggies

seasalt to taste

3 sprigs of fresh rosemary

 

  

 Preheat oven to 350f.
 Add prepared root veggies to a large bowl and toss with olive oil and seasalt.  Transfer mixture to a large casserole dish.  Sprinkle rosemary on top. Place dish in over uncovered and cook until you can start to smell baked potato and rosemary! (usually about 45 minutes).  It is done when the largest pieces are fork-tender.

I've even made a colorful variation of this recipe for parties using purple potatoes to accent the oranges of the carrot and sweet potato.   :-)