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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark—the result: easy, creamy garlic! Yum. Ingredients:
1 large carrot |
1 large potato |
1 large sweet potato |
1 large beet |
2 tablespoons olive oil |
1 teaspoon chopped fresh thyme |
1/2 teaspoon chopped fresh rosemary |
salt and pepper |
Directions:
1. Preheat the oven to 400°F. Cut the vegetables into 1⁄2 -wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
2. Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.
3. Grow Great Grub by Gayla Trail. Copyright © 2010 by Gayla Trail. Published by the Crown Publishing Group. All Rights Reserved..Gayla Trail is the creator of the acclaimed top gardening website . Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living, and ReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of You Grow Girl: The Groundbreaking Guide to Gardening.
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