Rosemary Roasted Root Vegetables

Potatoes, in all their preparations, we know as a traditional side dish, but how often do you cook up a rutabaga? There are so many other root vegetables that don’t get nearly the attention they deserve! Here is a perfect dish which lends itself to a variety of root vegetable additions.  Here’I often add beets, turnips, or carrots to this dish too.  You can choose either balsamic or apple cider vinegar for this recipe, which will add its’ distinct flavor. Additional vitamins and minerals can be found in the skin of root vegetables, but you can choose to peel the vegetables or not. The simplicity of this dish is that nearly all of these root vegetables require roughly the same cooking time.

makes 6 cups

Ingredients

  • 2 cups sweet potatoes, diced in bite-sized cubes
  • 2 cups red-skinned potatoes, diced in bite sized cubes.
  • 2 cup parsnips, diced in bite sized cubes
  • 1 onion, chopped into bite sized chunks
  • 2 cloves garlic, crushed
  • Optional replacements or additions: 1 cup diced beets, diced carrots, parsnips or other root vegetable
  • 1 cup
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar (or balsamic vinegar)
  • 1 tablespoon dried rosemary
  • 1/2 tsp salt (or more)
  • black pepper to taste

Directions

  1. Preheat oven to 425′. Line a baking sheet with parchment paper for easy clean up.
  2. Toss all ingredients together in a large bowl. Make sure vegetables are evenly coated with oils, herbs and vinegar.
  3. Let sit in the bowl for 5 to 10 minutes.  Then spread in a single layer onto your lined baking sheet. Roast mixture uncovered for about 25 minutes, or until vegetables are tender.  About mid-way through baking, use a spatula to toss, so they will bake evenly.