Garlic and Rosemary Roasted Root Vegetables

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Pennywise Platter Thursday is tomorrow! Get your frugal and nourishing recipes ready.
Carrots, sweet potatoes and  red potatoes are roasted with garlic and rosemary-it smells absolutely wonderful while cooking. When done, you have a splendid dish that was easy to throw together and especially perfect for this time of year.

And don’t waste any leftovers! We reheated ours in a pan with a bit of ghee and then scrambled eggs with them. It was delicious scrambled eggs!

I love this dish because I didn’t have to worry about soaking any grains overnight, it’s quite flavorful with the savory rosemary and garlic contrasting with the sweetness of the sweet potatoes and carrots, and it’s quite frugal as well. All good things in my book.

I hope you enjoy!

Garlic and Rosemary Roasted Root Vegetables
Get adventurous! I am sure that you can make this with a wide variety of root vegetables. Or, you can also do this with just potatoes.

    6 carrots, peeled and diced
    6 medium red potatoes, peeled if needed, and diced
    4 small yams, peeled and diced
    2 teaspoons crush or finely chopped rosemary
    3 garlic cloves, peeled and finely minced or put through a garlic press
    2 teaspoon fine sea salt
    freshly ground pepper
    4 tablespoons oil of choice (coconut oil, olive oil, sesame oil)

1-Preheat oven to 425 degrees Fahrenheit and get out two jelly roll pans.

2-Prepare all of the vegetables, making sure they are cut about the same size

3-Divide between the two pans.

4-Mix the oil, garlic, rosemary, salt and pepper together in a small cup or bowl and then divide the mixture over the two pans. Using your hands, mix the vegetables with the oil mixture until well coated. The vegetables should be in a single layer on the sheet for proper roasting.

5-Place in the oven and roast for about 40 minutes or until the root vegetables are soft and a bit browned. Serve right away and enjoy.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. says

    Mmmm! I love roasted root veggies! This looks delish! It is totally going on the menu next week! Perfect with a roast or roasted chicken! I think I may have to have guests over just to serve this!

  2. Liz says

    This is one of my favorite fall meals! I usually roast the vegetables in a pan with a whole chicken just because we try to eat meat at every meal. Either way, it’s delicious.

  3. says

    Mmm.. I just threw these exact veggies into my crockpot with a nice brisket for dinner tonight… I added some of our golden beets from the garden, too. They soften up really nicely, and add a sweeter flavor too. Yay for Autumnal Foods! 🙂

  4. says

    one of my favorites is roasted brussel sprouts. i usually do them with butter but i got some excellent lard from a farmer so ive been using that. The great thing about doing brussels is that if you just halve them and then roast them with the cut-side down in a cast iron skillet there is no need to toss them or anyting and you get a wondefully caramelized finished product. lots of salt too:)

  5. says

    I am so waiting for yams to go on sale so I can try this! I have been craving root veggies like mad, but they are still a bit pricey in my area.

    I did get some organic beets. Do you have any good suggestions for preparing them by chance?

    • says

      I love beets all ways now (I didn’t used too). A favorite way is to roast them like you would potatoes. Wash them well, coat with oil/fat poke with a fork, and place in a hot oven on a pan to roast. Let cool slightly and peel and serve with butter or ghee and a bit of sea salt. Or let cool completely and serve with a dressing. They are also good steamed, but better roasted as it makes them sweeter.

  6. says

    Yum! This is a family favorite in our home . . . I made our version with sweet potatoes for the first time of the season just a few days ago! My husband also likes them with a bit of sliced red onion mixed in as well; by the time it is done roasting, it is caramely and sweet. Yum!

    Best,
    Sarah

  7. says

    We’ve been making roasted potatoes and carrots this fall due to an abundance of these 2 veggies from our CSA. It’s one of my husband’s favorties, hearty, healthy and easy!

  8. says

    I have my turnips and sweet potatoes in the oven! I was curious about how you suggested roasting beets. For how long do you cook them and at what temp? I find they are inconsistent – deliciously so.

  9. says

    This is my favorite way to eat veggies! I like your idea of using rosemary and I have some in my frig so I will try this tomorrow night for dinner. Blessings.

  10. Luci says

    I love this dish! We have a shop here in Brooklyn that makes this same combo but adds Brussels Sprouts. Excellent dish!

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