Roasted Root Vegetables Olive Oil Rosemary
Chef Monika Reti of Hipcooks cooking school in Los Angeles shares a simple recipe that will make divine additions to any meal.
Appetizers | Serves 8
Prep. Time: 15 min. | Cooking Time: 60 min.
To make the Roasted Root Vegetables
Toss in a bowl with plenty of olive oil, salt and chopped rosemary. Roast in a large sheet pan (or two smaller sheet pans) – they’ll take about an hour in a 375F degree oven.
When they are ready (you will be able to push a fork through a veggie easily) and beginning to brown around the edges, place in your prettiest platter.
A couple of turns around the platter with olive oil and extra sprinkling of flakey sea salt and rosemary sprigs make these veggies look as delicious as they taste.
Roasted Root Vegetables
In olive oil and rosemary, cut any or all of the below into equal sized slices:
16 Small potatoes – (to be cut into halves or fourths)
4 Beets of all colors
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