May 26, 2009

Cousin Katy's Roasted Root Vegetables

Yams or sweet potatoes, peeled and cubed
Potatoes, peeled (optional) and cubed
Beets, peeled and cubed
Carrots, peeled and cubed
2 tablespoons olive oil
Fresh rosemary
Balsamic vinegar

Peel and cut vegetables in uniformly sized pieces (the beets should maybe be cut a bit smaller since they are slower to cook). Toss in a bowl with the olive oil, rosemary and salt. Pour into a greased baking dish. Roast at 450 degrees for about 30 to 40 minutes. Sprinkle with balsamic vinegar, if desired.

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