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.
Ingredients
Serves 2 to 4
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
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 Grubby 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 includingThe New York Times,Newsweek,Budget Living, andReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author ofYou Grow Girl: The Groundbreaking Guide to Gardening.
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