Here’s another recipe inspired by my aunt’s vegetarian cooking class, and this one is perfect for Thanksgiving. It’s a combination of all of those wintry root veggies that you didn’t know you loved. Personally, I can’t stand sweetened squash, sweet potato, or vegetables – this savory recipe is much more to my liking.
Despite the fact that all of the ingredients are chock full of good things for you, it tastes so good you’ll be hoping that there is some left when it’s time for seconds. The recipe is super simple and you could substitute or add any root or winter vegetable. Whatever you do though, don’t skip the rosemary – it really makes the dish!
Roasted Root Vegetables
What You Need
2 sweet potatoes
6 cloves garlic
fresh ground pepper
What to Do
1 Preheat the oven to 400°F.
2 Clean and peel the carrots and turnips and chop into 1 inch chunks. Clean the sweet potatoes and chop into 1 inch chunks (leave the skins on). Place all of the vegetables in a bowl.
3 Finely chop the 6 cloves of garlic. Drizzle some olive oil on the veggies, add a generous amount of rosemary, the garlic, salt and pepper. Toss.
4 Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for 45 minutes, until tender.