Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark—the result: easy, creamy garlic! Yum.
Recipe information
Yield
Serves 2 to 4
Ingredients
1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and pepper
Preparation
Step 1
Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
Step 2
Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.
Grow Great Grub by Gayla Trail. Copyright © 2010 by Gayla Trail. Published by the Crown Publishing Group. All Rights Reserved..
Gayla Trail is the creator of the acclaimed top gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living, and ReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of You Grow Girl: The Groundbreaking Guide to Gardening.
