Yes, fall…and nearly winter is here.
It’s time to roast those roots.
When Brian and I first met, I believe the only items he could possibly smell wafting from and around me were those of the cooking variety – specifically root veggies, rosemary, and Brussels sprouts. This poor man…he stuck through it with me while I roasted those flatulently fragrant sprouts, day in and day out. Stinky, smell, but oh, so salubriously savory.
Today I present roasted roots, minus the cruciferous variety.
I think our neighbors are thanking us.
Roasted Root Vegetables
1 red onion
3 large parsnips
3 medium beets
1 large sweet potato
2 purple sweet potatoes
juice and zest of 1 large lemon
1/4 cup fresh rosemary
1/2 cup olive oil
sea salt and pepper
Preheat oven to 425 degrees. Wash and chop all the veggies. Toss with lemon juice and zest, rosemary, olive oil, and salt and pepper.
Cover with foil in a large roasting pan and bake, stirring occasionally, for about 1 hour. Remove foil and continue to roast, stirring, for an additional 3-40 minutes, until crispy and brown.
Enjoy all season long.