Roasting vegetables brings out the earthy, hearty and slightly sweet properties of root vegetables. By tossing vegetables in a little prepared herb & garlic oil, the flavor profile is enhanced and elevated while vegetables achieve a creamy, caramelized texture and taste. The squeeze of roasted lemon at the end adds a pop of brightness and acidic note to the dish.
Roasted Root Vegetables with Rosemary-Garlic Oil
Ingredients:
1 large sweet potato, peeled and diced
2 Yukon gold potatoes, diced (skin on)
2 red beets, peeled and diced
4 carrots, peeled and diced
1 parsnip, peeled and diced
1 lemon, halved
1/4 cup olive oil
3 sprigs rosemary
2 garlic cloves, peeled and smashed
Himalayan Pink Sea Salt
Black pepper
Method:
1. Preheat oven to 400 degrees.
2. Prepare the garlic oil: in a small saucepan on low heat, combine olive oil, garlic cloves and 1 whole spring of rosemary. Let simmer 15-20 minutes while you prepare vegetables.
3. Strain oil into a measuring cup or dish using a fine mesh sieve – set aside.
4. Place first 6 ingredients in a shallow baking dish and toss to coat with the prepared olive oil. Sprinkle with salt and pepper and toss again.
5. Remove leaves from remaining 2 rosemary sprigs and finely mince. Add to vegetables and toss once more.
6. Roast vegetables for 30-35 minutes, tossing occasionally, until tender when pierced with a fork.
7. Once softened and caramelized, remove from the oven and transfer vegetables (removing lemon to the side) to a large bowl, or individual serving bowls.
8. Top each serving with a squeeze of lemon juice and serve immediately.
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