Roasted Root Vegetables
By Zac Goldstein
Yield: 4-6 servings
1 large sweet potato, peeled (can be replaced by butternut squash)
1 bunch red or golden beets, scrubbed and trimmed
1 parsnip, peeled (can be replaced by carrots)
2 turnips, scrubbed (can be replaced by rutabaga)
4 to 6 cloves of garlic, minced
1/4 cup olive oil
Salt and pepper, to taste
Fresh or dried rosemary and thyme
Preheat oven to 400 degrees.
Cut vegetables into uniform chunks.
Place vegetables in a large bowl with the garlic, herbs, salt, and pepper. Toss with olive oil, reserving a tablespoon of the oil.
Place the remaining oil on a baking sheet and spread out the vegetables on the sheet in a single layer.
Roast for 15-20 minutes.
Remove the sheet and stir the vegetables.
Roast for an additional 15-25 minutes until vegetables have darkened.