Friday, March 13, 2009
Roasted Root Veggies
Boy am I getting tired of the roots and dark greens of winter. I'm so excited for asparagus and springtime veggies. But in the meantime, these roasted root vegetables always make me smile.
Cut up your favorite roots--carrots, parsnips, sweet potatoes, whatever--in bite-sized chunks. (Parsnips have a woody core, so quarter them and cut it out before chopping.) Peel as much garlic as you'd like and cut the big cloves in half. Drizzle veggies liberally with olive oil, a bit of maple syrup, finely chopped rosemary, salt, and pepper. Stir to coat and turn out into a jellyroll pan or big cake pan. Bake at 400 degrees for approximately 45 minutes, stirring halfway so the bottom doesn't burn. Yummy!