Warm up with this colorful, easy combination of roasted root vegetables. Feel free to experiment with other similar vegetables, such as sweet potatoes, turnips, rutabagas, and/or winter squash. It’s important to cut all the roasting vegetables into uniformly sized pieces so that the cooking time will be the same for all. Aim for small, bite-sized chunks or cubes about 3/4 inch in size.
The original recipe appears at www.ornish.com/spectrum-recipes/roasted-roots/
Prep: 10 mins
Cook: 25 mins
Yields: 4 Servings
1/2 CUP water
1 medium shallot peeled and roughly chopped
1 TABLESPOON fresh rosemary leaves
or 1 teaspoon dried rosemary, crumbled1/4 TEASPOON fine sea salt, divided
2 CUPS Yukon Gold potatoes unpeeled, chopped
2 CUPS beets peeled, chopped
2 CUPS carrots peeled, chopped
1Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
2In a blender, combine the water, shallots, rosemary, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Blend until smooth
3Combine the potatoes, beets, and carrots on the prepared baking sheet. Add the shallot rosemary mixture. Season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss until well mixed. Spread vegetables evenly over the baking sheet.
4Bake until vegetables are tender and lightly browned, 20–25 minutes. Serve warm.