Thursday, January 6, 2011

Roasted Root Vegetables

There are a ton of versions of this out there but V and I both really liked the one we came up with tonight.

2 garnet yams
2 red potatoes
6 carrots
1 small onion
4 cloves garlic
2 sprigs fresh rosemary
2 dashes of cinnamon
salt to taste
olive or coconut oil

Heat oven to 425'. Peel yams and carrots. Chop vegetables and onion into medium-small pieces. Smash garlic to peel and chop into 3-4 pieces each clove. Pull leaves off rosemary sprigs. Combine all together in a large bowl and add cinnamon and salt. Pour in oil and mix until everything is well coated. Spread on 2 baking sheets and bake 45-60 minutes or until crispy on the outside and soft on the inside. Be sure to stir them around and switch the racks they're on half way thru.

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