Roasted Root Vegetables

At Harvest2U we are ALL ABOUT simple. Now, this is simple. Roasted root vegetables with anything from, to and including; potatoes, yam, carrots, and the sink de kitchen. Remember to go organic whenever possible.

Roasted Root Vegetables Ingredients:

• 5 tablespoons Temecula Olive Oil
• 1 cup cubed red potatoes
• 1 jicama, peeled and chopped
• 2 turnips, peeled and chopped
• 1 large yam, peeled and chopped
• 4 large carrots, peeled and sliced
• 1 large parsnip, peeled and chopped
• 1/4 cup minced rosemary
• 6 cloves garlic, minced
• 1 tablespoon sea salt

Directions

1. Heat oven to 400 degrees F.
2. Mix red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
3. Add rosemary, Temecula Olive Oil, garlic, and salt in a small bowl; pour over vegetables and coat evenly.
4. Roast in your preheated oven until vegetables are tender, 35 to 45 minutes.

Toss in some sausage, a side salad, and you’ve got a savory meal.

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