Roasted Rosemary Root Vegetables

Something magical happens when you roast root vegetables. The heat of the oven caramelizes their natural sugars to completely transform their flavors. Add to that the beautiful array of colors available, mix in some earthy rosemary, and toss it all with healthy olive oil and you have a Side Dish Supreme.

4 medium red-skinned potatoes

4 medium carrots, scraped

2 parsnips, scraped

1 large turnip, scraped

2 large sweet onions

3 cloves garlic, sliced

1 teaspoon coarse salt

dash fresh cracked black pepper

3 sprigs fresh rosemary

1/4 cup olive oil

Preheat oven to 350 degrees. Cut all of the vegetables into large chunks and place into a 13 X 9 inch baking dish. Add the garlic, salt, and pepper. Strip the needles from 2 of the rosemary sprigs, reserving the 3rd for garnish, and chop them roughly. Add to the vegetables, drizzle the olive oil over all. Toss well to coat every vegetable with oil. Place in the center of a preheated oven, uncovered, and roast for 45 - 55 minutes (until a carrot tests tender when pierced with a toothpick). Serve immediately, garnish with the reserved rosemary sprig. Serves 6 - 8.

Roasted Rosemary Root Vegetables

This is a great opportunity to use the herbed oil you've made.

*Notes:

Use your imagination with the choice of root vegetables here. What's on sale at the market? What do you have lots of that's needing to be used? Turnips, rutabagas, beets...it's all good.
Parsnips .... ah, parsnips. So under-appreciated, so under-used. They look like a blonde carrots, but have more of a potato-like texture. They have less starch than potatoes, too. And, most children like them.
I like to scrape my root vegetables rather than peel them. Why? I'm frugal and smart. Instead of using a vegetable peeler, just use a sharp chef's knife to scrape off just a thin layer of skin. You'll get a more rustic (and I think more attractive) looking dish, and very little will have been wasted.
How not to "mess up" this recipe:
1. Take care to chop the rosemary needles before you add them to the dish. Bruising or chopping them releases those essential oils hiding inside. You'll get a deeper, more intense flavor.