Roasted Roots
November 7, 2016
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
Directions
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.
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