Ingredients
1 large or 2 small beets
1 sweet potato or yam
2 medium-size potatoes or 1 large potato (russet is fine but yellow is best)
(could also use carrots, turnips, and parsnips depending on your tastes)
4 cloves of garlic, or as much as you prefer
Rosemary, fresh or dried
~1/4 cup olive oil (amount is approximate because the amount of vegetables is dependent on their size)
Salt and pepper to taste
optional: feta or goat cheese
Tools
Knife
Peeler
Cutting board
9x13 baking dish, or other pan with lots of surface area and a raised edge so that the vegetables won't fall off.
Instructions
Preheat oven to 425 degrees Fahrenheit.
Peel and chop all of the root vegetables so they are approximately the same size. I usually chop them into 1 cm cubes because they cook faster than if they were chopped in large chunks.
Peel the garlic, and chop each clove in half or so, so that the pieces are about the size of the vegetables. Add them to the pan.
Add the olive oil, a teaspoon of salt, and as much pepper you'd like (it's okay to add zero pepper), and mix it all up in the baking dish with your hands until each piece is coated in oil and seasonings. You can add a little more oil if everything still seems dry.
1 large or 2 small beets
1 sweet potato or yam
2 medium-size potatoes or 1 large potato (russet is fine but yellow is best)
(could also use carrots, turnips, and parsnips depending on your tastes)
4 cloves of garlic, or as much as you prefer
Rosemary, fresh or dried
~1/4 cup olive oil (amount is approximate because the amount of vegetables is dependent on their size)
Salt and pepper to taste
optional: feta or goat cheese
Tools
Knife
Peeler
Cutting board
9x13 baking dish, or other pan with lots of surface area and a raised edge so that the vegetables won't fall off.
Instructions
Preheat oven to 425 degrees Fahrenheit.
Peel and chop all of the root vegetables so they are approximately the same size. I usually chop them into 1 cm cubes because they cook faster than if they were chopped in large chunks.
Wash and add a few sprigs of fresh rosemary. If you don't have fresh, just use a teaspoon or so of dried rosemary.
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| This is the packaging for fresh rosemary (and other herbs) that you can find around here. You can find it in the produce section, usually near the bagged lettuces and the refrigerated salad dressings. |
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| This is what dried rosemary looks like. You can find it in the baking aisle. |
Roast on the center rack in 425 degree oven for about 30 minutes, stirring halfway through.
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| Roastin' next to some chicken that Ian was making that night. |
After 30 min., test a beet to determine if the vegetables are done or not. If the beets are still too firm for your tastes, keep roasting until they are done enough for you. The sweet potatoes will be done first, and sometimes they start to fall apart, but that's okay because no one likes a crunchy beet. ;)
Serve with crumbled feta or goat cheese if desired. Also, if fresh rosemary was used, I tend to pick it out before serving to guests. It gives the vegetables a wonderful flavor, but it can be unpleasant to chew.
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