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!
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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