• Jen Maffessanti

Roasted Root Vegetables

Side dish: accomplished.

Quick note: this recipe is incredibly flexible. I used sweet potato, white potato, carrots, and onion, but you could also use beets, parsnips, turnips, and/or radishes. Whatever happens to be available and delicious to you is fine with me. You could also spruce this up with some garlic powder (I don't recommend fresh garlic for this. Minced garlic for diffused flavor burns too quickly and whole garlic cloves don't distribute the flavor evenly, becoming little garlic bombs that not everyone enjoys.) and/or dried, crushed rosemary. I don't recommend fresh herbs for this kind of roasting. They tend to burn and become bitter.

You'll want to

1 large sweet potato, peeled and cut into half-inch cubes

3 large carrots, peeled and cut into half-inch rounds

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